Fresh Pumpkin Soup

Lunch

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.

Average Rating: 2.666666

TOTAL TIME: Prep: 50 min. Cook: 8 hours
YIELD: 9 servings.

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

Instructions

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.
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.
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.