Ingredients
8 cups chopped fresh pumpkin (about 3 pounds)4 cups chicken broth3 small tart apples, peeled and chopped1 medium onion, chopped2 tablespoons lemon juice2 teaspoons minced fresh gingerroot2 garlic cloves, minced1/2 teaspoon saltTOASTED PUMPKIN SEEDS:1/2 cup fresh pumpkin seeds1 teaspoon canola oil1/8 teaspoon salt
Preparation
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. Garnish with toasted pumpkin seeds.
