I intend this soup to be served more as an appetizer than the main course as it is a sweeter pumpkin soup than you may be used to. This is perfect to prepare during the fall when fresh organic apples and cider are in abundance! This makes about 10 servings.
8 cups chopped fresh pumpkin (about 3 pounds)
4 c unsweetened organic apple cider
3 small tart apples, peeled and chopped (we used granny smith — low in sugar!)
1 medium organic white onion, chopped
2 tablespoons fresh lemon juice
2 teaspoons minced fresh gingerroot
1/2 teaspoon each ground cinnamon & nutmeg
2 organic garlic cloves, minced
1/2 teaspoon sea salt (optional)
TOASTED PUMPKIN SEEDS:
1/2 cup fresh pumpkin seeds
1 teaspoon coconut oil
1/8 teaspoon sea salt
1.) In a 5-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. (This can also be done on the stove top in a large pot for 1-3 hours until both pumpkin and apples are tender.)
2.) Meanwhile, toss fresh, washed, and dried pumpkin seeds with coconut oil and sea salt. Spread onto an ungreased baking sheet. Bake at 250° for 45-50 minutes or until golden brown. Set aside to cool.
3.) Once Pumpkin and Apples are soft, cool soup slightly; process in small batches in a blender or food processor until smooth. Transfer to a large saucepan; heat through.
4.) Serve soup into bowls or for a festive flare in small hallowed out pumpkins (a great party tip!). Garnish with toasted pumpkin seeds.