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
1 tablespoon cinnamon
1 teaspoon nutmeg
Toasted pumpkin seeds:
1/2 cup fresh pumpkin seeds
1 teaspoon olive oil or coconut oil
1/8 teaspoon salt
Directions:
- 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.
- 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.
- Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Or use an immersion blender in the saucepan directly. Garnish with toasted pumpkin seeds to serve.
Adapted from Taste of Home
