Fresh Pumpkin Soup Recipe

By barbsjustagirl

Ingredients

• TOASTED PUMPKIN SEEDS:
• 8 cups chopped fresh pumpkin (about 3 pounds)
• 4 cups chicken broth
• 3 small tart Apples, peeled and chopped X Crisp and delicious with a sweet price Stock up on apples for all your Fall snacks, mains, sweets and sides. Learn More >
• 1 medium onion, chopped
• 2 tablespoons lemon juice
• 2 teaspoons minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 cup fresh pumpkin seeds
• 1 teaspoon canola oil
• 1/8 teaspoon salt

Details

Servings 9
Preparation time 50mins
Cooking time 530mins
Adapted from tasteofhome.com

Preparation

Step 1

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.

Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.

Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.
Yield: 9 servings (about 2 quarts).