Creamy Pumpkin Crock-Pot Stew

Tonight we are going to make Creamy Pumpkin Crock-Pot Stew!  This post is special because this meal was prepared by my fiance, Matt.  He sometimes works from home and on those days he cooks dinner.  He’s a master at the crock-pot and is always cooking up good soups and stews for me!  Isn’t he the best?! 

(Note: This should talk you 15-20 minutes to prepare and 4 hours to cook)

[Pro-tip: Crock-pots are amazing, if you don't have one, I would seriously consider getting one.  We use ours all the time to make great meals, especially soups!  Its easy and delicious cooking!]

Ingredients

Pumpkin Puree (See Oct 1), 2 cups (about ½ a pumpkin)

Onion, 1, chopped

Parsnip, 1, peeled and chopped

Carrot, 1 peeled and chopped

Mushrooms, 1 cup, chopped

Water, 2 cups

Half & Half, ½ cup

Step 1:  Plug in crock pot and set to high.  Add pumpkin puree to crock-pot.

Step 2:  Cut up vegetables into medium sized units.  Don’t feel limited to these vegetables, add different ones if you like.  Or add some meat.  I would have if I had some.  Add vegetables to crock pot.

 

Step 3:  Add 3 cups of water and stir well.  Really get in there and mix up.  Then add a 1/2 cup of half&half and stir some more.

Step 4: Cook on high for 4 hours.  Over that time the pumpkin should dissolve.

Step 5: When ready whisk the stew to further mix and dissolve pumpkin.  Add some garlic and pepper to taste.

 

Enjoy!  It was so super yummy, creamy, smooth!  What a great meal (and fiance) to come home to!  Thanks Matt!  Join me tomorrow when I celebrate the mid-point of this blog!  YEY!