Directions:
- In a 5-qt. slow cooker, combine the first eight 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 15-in. x 10-in. x 1-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. Yield: 9 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.27 Kcal (282 kJ) | ||
| Calories from fat | 5.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Cholesterol | 8.81mg | 3% | |
| Sodium | 557.71mg | 23% | |
| Potassium | 667.57mg | 14% | |
| Total Carbs | 12.14g | 4% | |
| Sugars | 5.13g | 21% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 23.4mg | 39% | |
| Iron | 1.7mg | 9% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 23.53 Kcal (99 kJ) | ||
| Calories from fat | 2.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 3% | |
| Sodium | 195.04mg | 23% | |
| Potassium | 233.45mg | 14% | |
| Total Carbs | 4.25g | 4% | |
| Sugars | 1.79g | 21% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 1.46g | 8% | |
| Vitamin C | 8.2mg | 39% | |
| Iron | 0.6mg | 9% | |
| Calcium | 18.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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