Fresh Pumpkin Soup

By á-58

Ingredients

• Toasted Pumpkin Seeds:
• 8 cups chopped fresh pumpkin (about 3 pounds)
• 4 cups chicken broth
• 3 small tart apples, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon ground ginger or 2 tablespoons minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 cup pumpkin seeds
• 1 teaspoon canola oil
• 1/8 teaspoon salt

Details

Servings 9
Preparation time 30mins
Cooking time 630mins

Preparation

Step 1

In a slow cooker, combine the first eight ingredients; mix well. 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 in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250 degrees F for 50-60 minutes or until golden brown. Set aside.

Cool pumpkin mixture slightly; process in batches in a blender or food processor. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.