• November 16, 2021 4:51 pm

(Insert joke about a 17 page novella about how my grandparent of choice used to live on a farm in rural Idaho)

This recipe uses a slow-cooker, a saucepan, and a stock pot, in addition to whatever accoutrements you use to prep meat and veggies.

First off, the shopping list. I rarely use exact amounts, deal with it.

  • 3 garlic bulbs minimum.
  • At least one onion; red, yellow, white, sweet, doesn’t matter.
  • Salt, pepper, and other spices that you like.
  • Beef, I use bone-in shanks, anything goes, even other animals. You can even not use it if you’re a vegetarian.
  • Bacon, you could also used diced pancetta or ham or smoked sausage. If you don’t use this because you’re a vegetarian, I recommend using more garlic.
  • Beef or vegetable broth, I usually get two 32 ounce boxes, but I don’t always use all of it.
  • Canned pumpkin. You can use fresh pumpkin, but it’s a lot of work to cook and prep it. If you do like fresh squash, you can use other ones too, butternut squash or acorn squash work well.
  • Other ingredients you like. Seriously, I like to add mushrooms and sweet potatoes, but my wife hates sweet potatoes so I usually use normal ones. Leeks, carrots, or celery are a good choices too.
  • A garnish if you’d like.
  • Garlic bread on the side is NOT optional.

Part 1, early in the morning.

  1. Peel two bulbs worth of garlic, then quarter them.
  2. Peel and dice the onion.
  3. Put the beef, garlic quarters, onions, salt, pepper, and other spices, into the slow-cooker with enough broth to just cover the meat.
  4. Put in on low and expect it to take several hours.

While the beef is cooking you can probably do other things for a while. Although when it is getting close to dinnertime you will want to start prepping the rest of the soup. If you are using fresh pumpkin this is when you need to cut, clean, boil, and puree the pumpkin. You can use a potato masher instead of a food processor but then the pumpkin will be chunkier, this isn’t necessarily a bad thing.

Part 2, before dinnertime.

  1. (Optional step) If you take the beef out of the slow cooker now, it will remain more intact, if you leave it in it will shred and fall apart. Either is fine, but some people have textural issues. If you are using potatoes of any kind, cut them first and put them in the slow cooker now, otherwise it takes longer to cook later.
  2. Peel and dice the last bulb of garlic and prep any extra vegetables you are using here and set them aside.
  3. Chop the bacon, I like to get unsliced bacon and do half-inch cubes, if you’re using smoked sausages, cut it into slices.
  4. At medium heat, begin by frying up your bacon, if you used a leaner alternative, you may need to add butter or oil.
  5. Add the minced garlic and also add in the other ingredients to sauté in the bacon grease on low heat.
  6. In the stock pot, transfer the contents of your slow-cooker and bring it to a boil. If you have potatoes, make sure they are done cooking before this next step.
  7. Add in the pumpkin puree until it is the desired thickness and allow it to return to a boil, if you have extra broth you might need to add it in if it gets too thick.
  8. Add in the ingredients from the saucepan, and stir them in.
  9. Add salt, pepper, and other seasoning as desired.
  10. Enjoy! (don’t forget the garlic bread in the oven)


  • Cooking Time : 540
  • Ingredients : 3 galric bulbs minimum
  • Garlicoin Address : GXR8fFizeP5Gn1yEJqEA5RqD14ryEDCQRQ

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