 |
Prep Time: 50 Minutes Cook Time: 480 Minutes |
Ready In: 530 Minutes Servings: 9 |
|
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. Jane Shapton of Portland, Oregon tops the creamy puree with a sprinkling of toasted pumpkin seeds 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:
1. 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.
2. 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.
3. 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).
|
|