The Planted Kitchen

Rosemary Pumpkin Potato Soup

Sep
18

pumpkin, gluten free, vegan, plant based, soup, slow cooker

I love fall. Even thought it’s still in the 90’s here in Texas and won’t cool off until October,if we’re lucky. I just love all of the fall flavors and the fact the the holidays are right around the corner. It’s also Matt’s favorite time of year because football is on TV. He also happens to love foods involving pumpkin, especially pumpkin pie. Since he was diagnosed with Celiac disease almost two years ago, I promised him I’d make him a pumpkin pie. So a pumpkin pie he shall get. I really don’t mind though because I love baking. It’s one of the ways I relieve stress. So it’s a win-win for both Matt and I because Matt gets a lot of baked goods to eat and I get to relieve my stress.

I didn’t realize how difficult gluten free cooking and baking would be. Actually, cooking isn’t all that bad, but baking can get interesting because all of the flours act differently so it’s hit-or-miss for sure. I think I’ve found a good rhythm, for now at least. I haven’t tried to make a homemade pie crust yet, but that’s definitely on my to-do list because the less processed food I eat, the better. I have a lot of things on my to-cook list. It’s never-ending.

Anyway, I’m excited for all things fall and fall flavored! I really cannot get enough of apple cinnamon foods this time of year. I do like pumpkin too, but I get pumpkined out pretty easily. That being said, this rosemary pumpkin potato soup I could eat a million bowls of. It’s a savory, filling soup that tastes just like fall. Most people think of pumpkin as being sweet because it usually is in sweet recipes. But it’s actually in the squash family and if you eat it plain it’s not really that sweet. I do like to eat (or drink) sweet pumpkin recipes sometimes too, don’t get me wrong. I mean I had a pumpkin spice latte yesterday. But it’s not for me all the time. This soup though. It’s glorious.

If you try this, or any other, recipes of mine, please either tag The Planted Kitchen, or use #theplantedkitchen on social media so I can see! And speaking of social media, please go give my  Facebook Page a like!

4.6 from 5 votes
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Slow Cooker Rosemary Pumpkin Potato Soup

Course Main Course
Prep Time 20 minutes
Servings 4
Author Whitney

Ingredients

  • 5 Russet Potatoes
  • 2 1/2 cups Veggie Broth
  • 2 cups Water
  • 1.5 cups Plant Milk of Choice
  • 1/2-1 can Pureed Pumpkin*
  • 1 White Onion diced
  • 3 cloves Garlic Minced
  • 1 1/2 tsp Dried Rosemary
  • 1/2 cup Gluten Free Oat Flour
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt or to taste

Instructions

  1. Rinse,peel, and cube potatoes and place in slow cooker.

  2. Chop onion and place in slow cooker.

  3. Add pureed pumpkin, garlic, vegetable broth, water, plant milk, oat flour, rosemary, salt, and pepper to slow cooker.

  4. Stir to combine ingredients.

  5. Slow cook on low for 6 hours (high for 4 hours) or until the potato is cooked. Stir occasionally so that the bottom doesn't burn.

  6. Once done, the soup can either be pureed with an immersion blender or left chunky. 

  7. This soup will keep in the refrigerator for 3-4 days. It can also be frozen for up to a month. 

Recipe Notes

*Make sure to get regular pureed pumpkin, not pumpkin pie pumpkin.

Two Bean Chipotle Chili

Mar
27

Hi all! I know it’s been a while, but I’ve been doing a lot of thinking and I have decided to make this blog completely a food blog. My true passion is plant based food and all the health benefits that come with it. My goal is to share plant based food with as many people as I can because it is such a great way to eat healthy foods. Popular to contrary belief, eating plant based foods is not just eating raw broccoli. It can be just as flavorful as any non-plant based meal (trust me, I like my meals SUPER flavorful). You can also still eat your favorite meals: burgers, tacos, nachos, and many others.

My journey to a plant based diet began in 2009 (or 2008?) when I found out the my grandmother had non-hodgkins lymphoma. I took to the internet to research how to avoid getting cancer (because I definitely don’t want any of that business) and found information on the plant based diet. It wasn’t a quit-cold-turkey kind of thing. At first I gave up eating all meats except for chicken and seafood. I still ate eggs, cheese, and other dairy products at that point too. I did up drinking soda and other sugary junk foods. Slowly but surely (over the span of a few years) I gave up chicken, seafood, and dairy product because, the more research I did, the less I wanted to eat those things because of the effect they have on your body.

Eventually, as I did yet more research, I came across the concept of clean eating. Basically, clean eating is not eating processed foods because they wreck havoc on your body. It was a long process because there are a lot of items I wanted to replace in my food with “cleaner” versions. For example, instead of buying canned beans that are chock full of sodium, I now exclusively cook my beans at home. When you eat processed food, your body doesn’t know what to do with all of those chemicals you just ingested and that’s good for no one.  Anyway, my point is that I didn’t want anything to with those chemicals anymore. So I make things myself. Does dinner take a while to make sometimes? Absolutely. But I feel that the effort I put into cooking from scratch for my husband and I is well worth it.  I’ll be honest, it wasn’t an easy switch and there was a lot of trial and error, but I got the hang of it eventually and now it’s an easy choice to make.

I came up with this chili recipe because I love chili, and I love chipotle chiles, so it just made sense to me.This chili recipe is actually very easy because it’s pretty much just dump-and-cook in a slow cooker. The only chopping you will have to do is the onion. Not bad, right? This chili is spicy, smokey, and oh so flavorful! Perfect for a cold winter night or, if you live in Texas like me, every night ever. And, if I may say so myself, it is amazingly delicious!

 

Two Bean Chipotle Chili

3/4 cup uncooked black beans (1 can)

3/4 cup uncooked pinto beans (1 can)

3.5 OZ can chipotle chiles in adobo sauce

2 cups veggie broth (low sodium or homemade)

1 can diced tomatoes with juices

1 red onion-diced

2 tsp smoked paprika

2 tsp chili powder

2 tsp garlic powder

1 tsp oregano

1 tsp cumin

Salt to taste

Dash of red pepper flakes (optional)

 

Optional fixins’

Avocado

Cilantro

Rice

Crackers

 

Method

  1. If you’re cooking your beans from scratch, soak beans in water overnight then cook them how you would normally cook a pot of beans (I cook my beans in my Instant Pot ). If you’re using canned beans you can skip this step.
  2. Open you can of chipotle chiles and dump them (adobo sauce and all) into a food processor or electric chopper and puree them.
  3. Put all ingredients into a slow cooker and cook on low for 6-8 hours.
  4. Garnish with avocado, cilantro or whatever else you like to put with chili.