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 tbsp. lemon juice
2 tsp. minced fresh gingerroot
2 garlic cloves, minced
1/2 tsp. salt
TOASTED PUMPKIN SEEDS
1/2 cup fresh pumpkin seeds
1 tsp. canola oil
1/8 tsp. salt
In a 5 qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until the 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. Garnish servings with toasted pumpkin seeds.
Per serving: 1 cup soup with 1 tbsp. seeds equals 102 calories, 2 g. fat, 0.55 sat. fat, 0 cholesterol, 567mg sodium, 22 g. carb, 3 g. fiber, 3 g. protein.
Taste of Home Skinny Slow Cooker.2017. RDA Enthusiast Brands, LLC .Milwaukee, WI. p.33