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Last week, I was really happy about two things in particular. Number one – my parents gave me a crock pot for my birthday. This beautiful specimen that you can see in the piccies below (well, the pot part, anyway). It’s always seemed to me as if crock pots are pretty much similar to each other, but so far I’ve found this one particularly snazzy as you can put it on the stove at the beginning to brown your meat and get your flavours going.
Anyway, back to crock pots later, but number two particularly cool thing this week was that a really good friend came to visit. Not only was she the first overnight visitor we’ve had in our new flat but she was also the first really good friend I’ve seen in months. Because of travelling, not because I’m a recluse with no friends, you understand (I know I got you wondering about me for a moment there).
This might look like a cauldron (well, it is nearly Halloween) but I promise it’s actually the pot-part of a crock pot!
As well as being all geared up for a heavy-duty girlie catch-up, I was looking forward to making my friend a really nice meal. So, I decided to kill two birds with one stone by attempting to make my trusty chicken and pumpkin curry recipe in my new crock pot rather than on the stove as usual so that I could concentrate more on our marathon chatting session.
Now you’re probably expecting me to rave on and on about how wonderful the curry was, but sadly, this is not to be. Very unfortunately it ended up far too watery and totally lacking flavour. Crock pot lesson number one learnt the hard way, then, is to reduce the amount of liquid you’d use if just using a regular recipe that you’d usually cook on the stove – by roughly a third, apparently – and maybe up the herbs and spices, too. Duh (knew the liquid one already, really).
So just to give myself a little helping hand for next time (and hopefully to help you, too), I looked up some more tips and HERE ARE MY TOP 5:
1 Flour-coat & brown:
You can absolutely just dump your meat and veggies in the pot and run. Your meal will still end up delicious, but taking just an extra few moments to brown them on the stove top first will really help to seal all the juices into the meat and boost the flavour of the final dish. For casseroles and stews, you can also be extra clever by rolling your meat in a little flour first. This will ensure that you end up with a richer, thicker sauce.
2 Get organised:
If you’re not keen on the idea of going to work stinking of onions and garlic you’ve chopped up to chuck in your slow cooker that morning, then prepare everything the night before (including browning the meat), throw it into the pot with your liquid covering the veg and meat and then into the fridge, then in the morning just pop the pot back into the slow cooker base and turn it on. Just try to remember to take it out of the fridge when you get up so that it warms up a little before you switch it on and you don’t risk cracking your pot due to extremes of temperature.
3 Don’t be a peeping Tom:
I know, I know, it’s so tempting to keep having quick peeks at your delicious feast cooking up there all by itself, especially when the gorgeous smells start to permeate the room, but … well, DON’T. Especially in the first couple of hours of cooking. Each time you lift the lid, you’ll lose around 15 to 20 minutes of cooking time because that’s how long your crock pot will take to regain the lost heat. Some people would disagree here, but you don’t really need to stir, either, unless your recipe specifically tells you to do so. The whole point of a slow cooker, remember, is to shove the food in the pot, pop the lid on and completely ignore it until dinner time!
4 Get fresh at the end:
To cut through the richness of many slow-cooked dishes and/or add colour and vibrance to the flavours, just before serving liberally add some fresh herbs or lemon zest, grated parmesan, high quality olive oil or even yoghurt, crème fraiche or cream (dairy may curdle if added at the beginning of cooking). Your dish would have been wonderful just as it was, but such an added touch could make all the difference and turn a really good meal into an absolutely scrumptious one!
5 Be a greedy guts:
Well, sort of. If your crock pot’s big enough (and you don’t have five kids to guzzle all the food down on one night), try to make double so that you can freeze some. You might as well leave yourself with no work at all for another day!
Now of course these are just my top 5 tips – there are loads more (if you’ve got any to share, I’d love it if you could mention it in the comments below!) Above all remember that crock pots aren’t just for casseroles and stews. You can make cakes & puddings, chili and bolognese sauces, ribs, curries, pot roasts, soups, stocks and quite possibly hundreds of other things in there, too.
WHAT ARE YOUR FAVOURITE CROCK POT RECIPES? PLEASE DO SHARE!
So now without further ado I’m going to leave you with the first recipe I made in my new crock pot last week – which, happily, was a success: Thai pumpkin & red lentil soup. It was rich, thick, spicy, creamy, super tasty, healthy and warming & satisfying all at the same time. Let’s call it pumpkin soup extraordinaire!
Serves: at least 6 servings
- 1 onion, chopped
- 1 small to medium pumpkin, peeled and chopped into smallish cubes
- 2 cloves garlic, crushed
- 2-cm piece fresh ginger, finely sliced or grated
- 2 tablespoons Thai red curry paste
- 2 tablespoons tomato puree
- 1 cup dried red split lentils
- 1 can coconut milk (not light)
- 2 cups/500 ml chicken or veggie stock (good quality)
- salt and pepper to taste
- fresh coriander (to sprinkle over at the end)
- In a little oil, cook the onion with the pumpkin for a few minutes on a medium heat on your stove top, then add the garlic, ginger, curry paste and tomato puree. Cook for another minute or so, then transfer to your crock pot.
- Add the lentils, coconut milk and stock and cook on low for 6-8 hours (longer if you like – or 4 hours on high if you’re short on time).
- Blend until smooth with a stick blender, then stir in salt and pepper to taste. Serve and scatter with the fresh coriander.
This makes quite a thick soup. The first portion I ate I ate it super thick and really enjoyed it, but the next day I added a little water to thin it out a little. Both ways were nice, so the choice is yours!
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Your soup is one bowl of creamy goodness in that beautiful crock pot!! Love the Thai red curry paste in there, Helen. We are looking for a crock pot as well where the meat can be browned on the stove top and slowly cooked after. The flavors really taste much richer. Thank you for the great tips 🙂
Cheers,
J+C
Hi, Judit & Corina! So glad you like this. I would definitely recommend this type of crock pot – I was going to include the link but couldn’t find it on Amazon, but anyway I’m sure you’ll be able to choose something similar. Glad you like the tips!
This soup looks absolutely fantastic! I am in love.
Thanks, Jocelyn 🙂
So funny Helen, I just got a crock pot! This post comes at the perfect time. We’ve just made chicken (shredded chicken – mmm!), but as it gets a little chillier Ive been dreaming about soups. Soups, soups, and more soups. This one looks so hearty and warm, I’m going to add it to my list!
So glad this was good timing, Alyssa! Your shredded chicken sounds wonderful. I’m keen on trying some pulled pork too … mmmm! The possibilities are endless!
Aren’t crock pots amazing? I use mine year round, but especially when the weather gets colder. This soup looks delicious, Helen! I just made a pumpkin soup too, though not in the crock pot. I’m loving the thai flavors!
Hi, Gayle! Thanks so much! I’m going to make a pact with myself to try to use my crock pot at least once a week. 🙂
I love the deep flavors slow cooker soups have, but I rarely use mine! Well, I guess I should start, thanks for the amazing tips Helen, they do make a lot of sense. I need this yummy soup on a cold day like today!
I’m the same as you, Mira. I love my slow cooker, but don’t use it as much as I should. There are so many amazing recipes around, it’s a shame not to! Thanks for the encouraging comment 🙂
Love the tip about adding freshness at the end! Such a great idea!
Hi Chris … thanks so much! I was trying to add some tips that weren’t so ‘obvious’. These are all quite obvious, I guess, but easy to forget – so glad you appreciated the freshness tip!
This looks RIDICULOUSLY amazing – yum! Love the fall colours, and red lentils are one of my favourite easy ingredients!
Hello, Alessandra! Thanks so much for ‘liking’ the soup so enthusiastically. This is the first time I’d ever added lentils to a soup, but it won’t be the last. Worked really well and made for a very healthy soup!
I love pumpkin soups, and this one looks SO good. I’m a big fan of lentils and spice, so I know I’d love this one.
My slow cooker is such a life saver! I can’t agree more with your tips. I am a big fan of prepping the night before, so I don’t have to rush in the morning.
Hi, Ashley! So glad you like the soup. I’ve actually never tried prepping the night before, but now that I’ve written these tips I think I’d better give it a go … haha!
Your tips crack me up!! I felt like you were talking straight to me because I am an offender of all, but especially being a Peeping Tom! I never in a million years would have thought to make a lentil pumpkin soup, and even if I did I probably wouldn’t have thought to blend it to make it smooth so THANK YOU! This is really cool!! And the Thai flavours? YUM. Pinning!
Oh, your comments always make me feel so happy and encouraged, Nagi, so thank you, too! I’m really happy to have given you an idea you’d like to try. That’s why I love reading others’ blogs so much (especially beautiful ones like yours) because I get so many ideas that I never would have thought of myself. Thanks so much for pinning, too – really appreciate that!
First, happy belated birthday! Second, you’ve entertained me once again — I always get a good chuckle here, Helen (don’t be a peeping Tom). 🙂 I love your crock pot tips, and rolling the meat in flour after browning is a wonderful idea that I need to try! This soup sounds so delicious — I love the sound of that combo!
Thanks so much, Marcie … for saying that I make you chuckle (blush, blush) and for the birthday wishes. I wasn’t too happy about another year ticking by, but I was certainly happy about my crock pot. I actually haven’t tried the rolling in flour tip yet, but I’m going to try it soon! Hope it works well for you!
Happy belated birthday! So glad you got a crockpot! I use mine all the time and it makes such amazing dishes – much like this dish you have here! It reminds me of a little Thai place in DC I used to frequent. I went once around this time of year and every dish on the menu contained pumpkin it – it was incredible! I can’t wait to try your recipe!
Thanks so much for the birthday wishes, Kathleen! I’m pretty excited about all the tasty dishes I’m going to make in my crockpot this winter. Of course the best part is how easy it makes dinner time. If I ever visit DC, I’d love to visit that restaurant. I love Thai and I love pumpkin, so I guess I couldn’t really go wrong!
I’m sure the meal was perfect being shared with a special friend. The only way I will eat lentils is in a soup. Love the peeping tom tip 🙂
Hahaha .. that’s my favourite tip, too. You can’t taste the lentils in this soup at all, really. It’s just good to know all that wonderful goodness is in there!
Cet soupe a l’air superbe ! J’adore soupes et j’aime aussi le faire dans une cocotte en fonte comme toi ! C’est un beau cadeaux qui t’on fait tes parents ! Ta copine a du se régalé 😉
Merci, Eva! 🙂
Love the crockpot tips and what a delicious comforting soup recipe, I can’t wait to try it.
Thanks so much! 🙂
I want your crockpot, love that you can brown your meat in it! I am totally guilty of dumping everything in and running. If it doesn’t turn out flavorful, I figure it’s not meant to be 🙂 But I do like your tip about rolling in the flour, I will have to try that one! One tip that I read somewhere is to layer the ingredients based on cook time: meat at the bottom, veggies at the top. Hasn’t really made a difference in my hands, though.
Looks like a delicious soup, Helen!
Haha … to be honest, I usually dump the ingredients in and run, too! It’s just good to know that there are ways to make things even more delicious if you make the effort! I’ve read the layering tip, too – I think that’s great for casseroles.
So glad you like this, Denise!
What a gorgeous hearty soup! I plan to make a squash soup tomorrow and hope it’s half as good as yours looks!
Thanks, Liz! Of course yours will be just as good – if not better! 🙂
Hello Helen – I am home all week solo so made a pot of this just now all for myself! I feel so good eating it with all the Vit A and fiber in it and it is so yummy. I kicked up the heat with some more spice because I love spicy food but can’t wait to have another bowl! Thanks for posting!
Oh, how exciting that you gave this a go! So happy that you liked it! Mr. Scrummy and I finished ours up yesterday and actually it was borderline a bit too spicy. I think it depends on which brand of paste you buy. Anyway, it’s easy enough to crank up the heat if you want to, just like you did. 🙂
Hi Helen, have never seen a crock pot like this before, love it! great tips and a lovely soup also HAPPY BIRTHDAY!
Aw, thanks, Cheri!! If I have to have yet another birthday, then at least I can celebrate it with a lovely gift like this!
So sorry your first recipe in your new crock pit didn’t turn out as planned – btw, I was not aware o lessening the water to be added either!
But you sure made up for your first recipe with this one – Helen this looks gorgeous – mouthwatering – decadent – hearty – I wish I could grab me a bowl with some crusty bread! What a genius combo of lentils and pumpkin!
Hi, Shashi! Thanks for the encouragement. Now I’m planning lots of other yummy recipes to cook in the new crock pot. Got to make the most of it during the winter months!
That has to be the prettiest crock pot ever! And the soup looks amazing! I love pumpkin with asian flavors 😉
Glad you like it, Allie … it’s good to have a few different pumpkin soups up your sleeve – they’re so healthy, after all!
We move around a lot too and it makes it so hard to make good friends. That is awesome that you had an old friend come visit, old friends are the best! This crockpot is also really awesome! I don’t think I’ve seen one like it before, but that is so cool that you can use it on the stove! This pumpkin soup looks amazing and I bet the thai flavor goes so well with the pumpkin and lentils 🙂
Hi, Izzy! It is hard to make friends when you move around but yes, thank goodness our old ones don’t abandon us! It was so great for me to see a familiar face after so long. The crock pot is rather snazzy, isn’t it? 🙂
Soups look amazing, I agree with Izzy with tat pumpkin soupl Great cooking tips too, I finally learned to add my fresh herbs at the end of the recipe too. But learning to cook is a process, and I learn as I go, getter better all the time, especially with great bloggers like you who help me out =)
Aw, thanks, Laura … I aim to please!!
Great winter recipe! Pumpkin and squashes are my favourite bases for a soup. Glad to hear you’re making the most of a crockpot!
Hi, Mariana … glad you like it! You can’t really go wrong with pumpkin in a soup, can you? 🙂
I actually just tried pumpkin soup for the first time. I love the addition of the red lentils to make it a bit heartier!
Glad you like the lentil addition, Annie – it was great with the spice, too!
Wow pumpkin and red lentils sound like a combination I must try ASAP.
You MUST, Kathy!! 🙂
I am still learning how to better use my crockpot too. It does take time right. Oats in crockpots rock my boat and then some – they are just so much creamier.
Ooh, wow, there’s one I hadn’t thought of! I’d like to try rice pudding, too – yum yum!
Your soup looks absolutely lovely, pumpkin and lentils do go so well together 😀
Love the photos!
Cheers
Choc Chip Uru
Hi, Choc Chip Uru! Thanks so much for passing by, and happy you like the soup. 🙂
I love my crock pot! And I definitely do not break top #2, haha. I’ve gotten into the habit of doing prep in the morning before heading out for the day. I love coming back home to a ready-made, healthy and delicious meal 🙂
Hi, P! I love crock-pots too, in theory, but I think I definitely still need quite a bit of practice to get things right and figure out what the best recipes are. Thanks for passing by!
I love how smooth your soup looks. I love lentils and pumpkin and this soup has been on my list for a very long time!
I make pumpkin curry a lot but have yet to try it in a soup. The curry paste, coconut milk, lentils, pumpkin are all so warming… this is my kind of comfort food for sure!
Hello, Kamal! Thanks so much for passing by and taking the time to comment. I’m so happy that you like the sound of this and hope you give it a go. If you do, let me know what you thought!
Hi!
Making this in the net couple of days.
Sounds OH SO YUMMY!
How much pumpkin, actually?
And what size-ish cubes would you recommend?
Thank you!
~ Lark~
Also … I have three crockpots of various sizes.
What size pot is this recipe for?
Thanks again, in advance.
~ Lark ~
Hi Lark!
Really happy you want to give this a go – it’s a delicious soup!
My crock pot is small to medium (4.7 litre) but I don’t think the size of your crock-pot will affect the recipe too much. Also, don’t worry about the exact amount of pumpkin – I just used a smallish one and chopped it into smallish cubes so that they’re easy to blend at the end. Hope that’s enough info – I tend to me a bit of an ‘imprecise’ cook, but I think you can vary the amounts slightly in this recipe no problem
Let me know how it goes!! 🙂
Thank you, wonderful Helen.
i know this will be delish!
Just replied below, Lark … good luck!!