Taste of Home
Fresh Pumpkin Soup
TOTAL TIME: Prep: 50 min. Cook: 8 hours
YIELD: 9 servings (2-1/4 quarts).
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
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8 cups chopped fresh pumpkin (about 3 pounds)
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4 cups chicken broth
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3 small tart apples, peeled and chopped
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1 medium onion, chopped
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2 tablespoons lemon juice
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2 teaspoons minced fresh gingerroot
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2 garlic cloves, minced
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1/2 teaspoon salt
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TOASTED PUMPKIN SEEDS:
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1/2 cup fresh pumpkin seeds
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1 teaspoon canola oil
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1/8 teaspoon salt
Directions
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1.
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.
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2.
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.
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3.
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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