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Crockpot Pumpkin and Squash Soup


  • 3 cups of pumpkin, peeled and cubed
  • 3 cups of acorn squash, peeled and cubed
  • 2 cup of butternut squash
  • 3 tbsp of olive oil
  • 1 cup of heavy cream
  • 1 3/4 liters of chicken stock
  • 1 onion, chopped
  • 2 celery ribs, chopped
  • pepper and salt to taste.


  1. Add all the ingredients to a crockpot and simmer them on low for 10-12 hours.
  2. Pour the ingredients in a blender or through a food mill and blend them well.
  3. Return them to the crockpot and keep warm.
  4. Serve with a dollop of sour cream.




Crockpot Luck Bean Soup


  • 1 1/2 lb fatty and meaty ham bone
  • 1 lb of navy beans, soaked overnight and drained
  • 2 quarts of water
  • 1 onion, chopped
  • 3 carrots, chopped
  • salt and pepper
  • 1 tbsp of butter


  1. Add all the ingredients to a crockpot and simmer them on low for 6 hours.
  2. Remove the ham bone and run all the ingredients through a food mill or process the soup in a blender.
  3. Return the soup to the crockpot to keep warm.




Crockpot Mediterranean Soup


  • 6 prawns
  • 2 cups of shrimp
  • 1 cup of tiny clams
  • 2 cups of black mussles
  • 1 tbsp of parsley, chopped
  • 1 onion, chopped
  • 2 liters of vegetable soup
  • salt and pepper to taste
  • 4 tbsp of olive oil
  • 2 cloves of garlic, chopped
  • 3 tomatoes, peeled and chopped
  • 1 cup of rice, cooked
  • 1 tsp of hot pepper flakes


  1. Sautee all the shellfish with the olive oil, wine and garlic for 8 minutes on high.
  2. Reduce the heat to medium and add the remaining ingredients.
  3. Simmer the soup for another 3 hours.

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