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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 tablespoons lemon juice
1/2 teaspoon ground ginger, or 2 tablespoons minced fresh ginger root
2 garlic cloves, minced
1/2 teaspoon salt
For the toasted pumpkin seeds:
1/2 cup pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt
In a slow cooker, combine the first eight ingredients; mix well. 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 in an ungreased 15x10x1-inch baking pan. Bake at 250 degrees for 50-60 minutes, or until golden brown. Set aside.
Cool pumpkin mixture slightly; process in batches in a blender or food processor. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Makes 9 servings (1 cup each).
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