Fresh pumpkin, apple and ginger make for a deliciously sweet and savory soup.

ingredients

  • 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

directions

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. © 2002. All rights reserved.

RecID 6681

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