Food Bloggers of LA (FBLA) potluck! This meetup’s theme — “soups and stews.” Which presented a challenge: how to travel with slushy, sloppy, hot stuff on LA’s wild and crazy freeways. No problemo… here you not only get a tasty recipe – Garlic Potato & Pumpkin Soup – but the roadmap for transporting it piping hot. Easy!
I chose to make Garlic Potato & Pumpkin Soup because it’s NOT LARRY APPROVED and sometimes I just want to eat what I want to eat. (Larry is neither a fan of cream soups nor savory pumpkin stuff.)
Good recipe… Fast. Few ingredients. Rich. Lots of flavor and a kick of spice. Makes a crowd-sized pot.
Here’s my step-by-step action plan:
- Make soup the day ahead, cool to room temperature, then put the pot into the fridge overnight.
- Before bed, fill crockpot with water, set on low. Results: a radiating hot cooker the next day.
- Line a deep box with a thick towel.
- About 30 minutes before leaving home, remove pot from fridge, and heat soup on the stovetop to 180 degrees (you hit boil, then reduce to simmer).
- Unplug crockpot, carefully ladle out the hot water.
- Put HOT empty crockpot into the box.
- Using a large Pyrex measuring cup, scoop soup into crockpot. Put a sheet of Saran over the top, then a kitchen towel, then lid. Use 2 big rubber bands to fasten the lid to the handles.
- Box into car trunk.
- 90 minutes later at my destination, use a digital thermometer to see what temperature it maintained. 160 degrees. Hot!
Garlic Potato and Pumpkin Soup for a Crowd – Inspired by a cookbook from Idahoan Potatoes
- 3 14-oz. cans low sodium chicken broth
- 1 4-oz. package Idahoan Roasted Garlic Mashed Potatoes, dry
- 1 29 oz. can pumpkin puree
- 2 tablespoons chili powder
- 1 tablespoon sriracha sauce (or 2 teaspoons Tabasco)
- 1 pint half-and-half
- Fresh ground pepper to-taste
- Salt to-taste
In a very large stockpot, bring chicken broth to a simmer. Add dry mashed potatoes, pumpkin, chili powder and sriracha sauce. Stir until blended, simmer on low until somewhat thick. Add half and half, heat through. Add pepper and salt to-taste. Makes 12 cups.