Fresh pumpkin, apple and ginger make for a deliciously sweet and savory soup.
- 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
- Toasted Pumpkin Seeds:
- 1/2 cup pumpkin seeds
- 1 teaspoon canola oil
- 1/8 teaspoon salt
In a slow cooker, combine the first eight ingredients; mix well. Cover and cook on low for 8 to 10 hours or until pumpkin and apples are tender.
Meanwhile, toss pumpkin seeds with oil and salt. Spread in an ungreased 15 x 10 x 1-inch baking pan. Bake at 250 degrees F for 50 to 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.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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