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. I top 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 canola oil
• 1/8 teaspoon salt

Directions

1. In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
2. Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15x10x1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
3. Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.