Our director of horticulture is sharing his pumpkin soup recipe with us this Halloween! Pumpkins are one of our favorite Halloween decorations and also makes some great pies...if you've never had pumpkin soup give this simple and delicious recipe a try brought to you by Hank Bruno, DSBG Director of Horticulture.
Hank's Pumpkin Soup Recipe
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 of salt
Toasted Pumpkin Seeds:
1/2 cup fresh pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon salt
Directions
In a 5 quart slow cooker, combine the first eight ingredients. Cover and cook on low for for 8-10 hours or unitl pumpkin and apples are tender. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 1-in. baking pan. Bake at 250 degrees for 40-45 minutes or until golden brown. Set aside. Cool soup lightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.
Yield: 9 servings (about 2 quarts)
No comments:
Post a Comment