Fresh Pumpkin Soup

pumpkin-soup

8 cups fresh pumpkin, chopped
5 packages T&H chicken bouillon supplements
3 small tart apples, peeled and chopped
1 medium onion, chopped
2 tablespoons lemon juice
½ teaspoon ground ginger
2 cloves garlic
Toasted pumpkin seeds:
½ cup pumpkin seeds
1 teaspoon canola oil
1/8 teaspoon light salt

In a slow cooker, combine first 8 ingredients; mix well. Cover and cook low for 8-10 hours or until pumpkin and apples are tender. Meanwhile, toss pumpkin seeds with oil and salt. Spread on un-greased 15×10x1″ baking pan. Bake at 250 degrees for 50 minutes, or until golden brown.

Cool pumpkin mixture slightly, process in batches in a blender. Transfer to a large saucepan, heat through, garnish with pumpkin seeds.

Serves: 16 Fat grams: 2.4
Phase: 2, 3, 4 Protein: 6.8

You may substitute 4 cups chicken broth in place of T&H supplement,
although best results are achieved using supplements.

Thin&Healthy Forever Cookbook

This recipe can be found in our Thin&Healthy Forever Cookbook. Pick up your copy from your local Thin&Healthy Center or order it now by clicking here.