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Fresh Pumpkin Soup

Total Time

Prep: 50 min. Cook: 8 hours

Makes

9 servings (2-1/4 quarts)

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. I top the creamy puree with a sprinkling of toasted pumpkin seeds. —Jane Shapton, Irvine, California
Fresh Pumpkin Soup Recipe photo by Taste of Home

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 8 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 15x10x1-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.

Nutrition Facts

1 cup: 102 calories, 2g fat (1g saturated fat), 0 cholesterol, 567mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

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