Fresh Pumpkin Soup

Name: Fresh Pumpkin Soup
Prep time: 50 min
Cook time: 8 h
Total time: 8 h 50 min
Yield: 9 servings (2-1/4 quarts).
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; 2 teaspoons minced fresh gingerroot; 2 garlic cloves, minced; 1/2 teaspoon salt; TOASTED PUMPKIN SEEDS:; 1/2 cup fresh pumpkin seeds; 1 teaspoon canola oil; 1/8 teaspoon salt

This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. —Jane Shapton, Irvine, California

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
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt

Directions

In a 5-qt. slow cooker, combine the first 8 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 15x10x1-in. baking pan. Bake at 250° 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.

Nutrition Facts

1 cup: 102 calories, 2g fat (1g saturated fat), 0 cholesterol, 567mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

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