The Best Slow Cooker Pumpkin and Dumplings You'll Ever Taste
So rich... so comforting... sweet and savory pumpkin and dumplings is my go-to comfort food. I'm not a fan of all the prep and clean-up involved with cooking, so any recipe I can adapt to a slow cooker is aces in my book. Not only is this stew simple to make, it yields enough for a large dinner party or a whole lot of leftovers.
The best thing about this recipe is that it's so easy to customize to your own taste. My version is vegetarian, but you can easily substitute in chicken broth and chicken if that's more to your liking.
Blurry Photo: Chris Eastvedt
- Prep time: 15 min
- Cook time: 3 hours 45 min
- Ready in: 4 hours
- Yields: 10-12
- 1 can pumpkin (29 oz.)
- 5 cups vegetable broth*
- 1 block mozzarella cheese
- 2 packages firm tofu
- 3 bags frozen vegetables of choice (I like spinach, cauliflower and carrots)- thawed
- 1 tsp ground sage
- 1 tsp ground nutmeg
- fresh black pepper (15-20 cranks)
- *Note: I use Better Than Bouillon Vegetable Broth paste because I can use as much or as little as I need at a time, plus it lasts for months in the fridge, but using ready-made broth is fine too. Non-vegetarians can substitute chicken broth.
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 6 tbsp butter
- 1 tsp ground sage
- 1/2 tsp savory (optional)
- Chop the cheese into tiny pieces in a food processor- it's going to melt, so the smaller, the better.
- Cut the tofu into bite-sized pieces.
- Add the pumpkin, vegetable broth, cheese, tofu, vegetables, sage, nutmeg and pepper into the slow cooker and stir until combined. Cook on high heat for 4 hours.
- At ~3 1/2 hours into cooking, begin the dumpling batter.
- In a medium-sized bowl, combine the flour, baking powder, salt, sage and savory, then stir well.
- Add the butter in small chunks and work it in with a fork until the mixture resembles damp sand. If it's more comfortable, dig in with your hands and go to town.
- Add the milk and stir until the batter turns into a light paste.
- Remove the slow cooker's lid and drop heaping tablespoonfuls of the batter into the stew.
- Return the lid and continue cooking for 20 minutes.
- After 20 minutes the dumplings will expand to small biscuit size from the heat. They will look moist on the outside, but should be fluffy on the inside.
- Serve hot.
- *Note: Though the dumplings are best as soon as they're cooked, the stew itself has a fridge life of about a week, and can easily be frozen. It tastes just as good, if not better, the next day.
This is the best chopping knife I've ever had! It's seriously sharp and has a weighted handle, so it's very comfortable to use. Highly recommended.
If you're looking for a sturdy bowl, something that's going to last for years, look no further. Not only are these bowls strong, they each have a rubber grip to keep them in place, no matter how rigorous a beating you give them.