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. Jane Shapton of Portland, Oregon tops the creamy puree with a sprinkling of toasted pumpkin seeds


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 vegetable oil
* 1/8 teaspoon salt


SERVINGS 9
CATEGORY Lower Fat
METHOD Slow Cooker
PREP 50 min.
COOK 480 min.
TOTAL 530 min.


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 into 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 or food processor. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds. Yield: 9 servings (about 2 quarts).




NUTRITIONAL INFO



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