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Fresh Pumpkin Soup

Source: Taste of Home
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Rating: 3   Reviews: 6 See Reviews
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  9 Servings
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
Fresh Pumpkin Soup Recipe at
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.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: LaRie, GA Reviewed: 11/03/2008
Long Preparation but great soup
If you are looking for a soup that tastes like a veggie soup and not a cream soup, this is the soup for you. Wonderful full veggie flavor. Fresh pumpkin is very time consuming to prepare for cooking. It took almost an hour to peel, gut and cut the pumpkin. Once in the crock pot, it was great. It was not difficult to put in blender.
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