- 9
- 50 mins
- 530 mins
4.5/5
(13 Votes)
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
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).