NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Pumpkin Soup

Serves 9

8 c. chopped fresh pumpkin
4 c. chicken broth
3 small, tart apples, peeled & chopped
1 medium onion, chopped
2 T. lemon juice
½ tsp. ground ginger
2 garlic cloves, minced
½ tsp. salt

In a slow cooker, combine all the ingredients; mix well. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. Cool pumpkin mixture slightly; process in batches in a blender or food processor. Transfer to a large saucepan; heat through.

Edna Patterson

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