Fresh Pumpkin Soup

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Nutritional Info

Servings Per Recipe: 9
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

View full nutritional breakdown of Fresh Pumpkin Soup calories by ingredient

Introduction

Looking for a way to use your pumpkin from Halloween? This is a great recipe that is low in fat and calories. Add some bread and it is a perfect fall/winter soup.

From Taste of Home Looking for a way to use your pumpkin from Halloween? This is a great recipe that is low in fat and calories. Add some bread and it is a perfect fall/winter soup.

From Taste of Home

Minutes to Prepare: 50

Minutes to Cook: 480

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, chopped

2 tsp minced fresh gingeroot (or ground ginger)

2 tbsp lemon juice

2 garlic cloves (minced)

1.2 tsp salt

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).

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.