Fresh Pumpkin Soup

[Modemouth]

Fresh Pumpkin 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

2 teaspoons 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 the pumpkin and apples are tender.

Meanwhile, toss the pumpkin seeds with oil and salt. Spread in an ungreased 15 by 10-inch baking pan. Bake at 250 for 50 to 60 minutes or until golden brown. Set aside.

Cool the pumpkin mixture slightly; process in batches in a blender or food processor. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings.