Fresh Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
8 cups chopped fresh pumpkin ( 3 pounds)4 cups low sodium chicken broth (I use college inn 99% fat free).3 small tart apples (peeked and chopped)1 medium onion, chopped2 tsp minced fresh gingeroot (or ground ginger)2 tbsp lemon juice2 garlic cloves (minced)1.2 tsp salt
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).
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon vegetable oil
1/8 teaspoon salt
(not in original calorie count)
Number of Servings: 9
Recipe submitted by SparkPeople user DCJERBEAR.
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).
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon vegetable oil
1/8 teaspoon salt
(not in original calorie count)
Number of Servings: 9
Recipe submitted by SparkPeople user DCJERBEAR.
Nutritional Info Amount Per Serving
- Calories: 78.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,049.4 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.6 g
- Protein: 2.3 g
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