Fall Pumpkin Soup

Posted in : Soups on by : Daphne

Ingredients:

8 cups chopped fresh pumpkin (about 3 pounds)4 cups chicken broth3 small tart Apples, peeled and chopped1 medium onion, chopped2 tablespoons lemon juice2 teaspoons minced fresh gingerroot2 garlic cloves, minced1/2 teaspoon saltTOASTED PUMPKIN SEEDS:1/2 cup fresh pumpkin seeds1 teaspoon canola oil1/8 teaspoon salt

Instructions:

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 250F 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: 8 servings (about 2 quarts).