Who knew soup could give you the warm and fuzzies! This hot pumpkin soup is perfect for when the leaves are changing and nights are cool.

PREP: 50 Min. | COOK: 8 Hours. | TOTAL: 9 Hours.

SERVES: 9 

INGREDIENTS

• 8 cups chopped, fresh Pumpkin, about 3 lbs.
• 4 cups Chicken Broth
• 3 peeled and chopped Tart Apples
• 1 chopped Onion
• 3 tbs Schultz's Gourmet Chipotle Cooking Hot Sauce
• 2 tbs Lemon Juice
• 2 tsp minced, fresh Ginger
• 2 cloves minced Garlic
• 1/2 tsp Salt
• 1/2 cup Roasted Pumpkin Seeds

HOW TO MAKE

STEP 1: In a 5 quart slow cooker, combine the Pumpkin, Chicken Broth, Apples, Onion, Chipotle Hot Sauce, Lemon Juice, Ginger, Garlic and Salt. Cover and cook on low for 8-10 hours or until Pumpkin and Apples are tender.

STEP 2: Meanwhile, make the Roasted Pumpkin Seeds.

STEP 3: Cool soup slightly, process in bathes in a blender until smooth. Transfer to a large saucepan until evenly heated.

STEP 4: Garnish with Roasted Pumpkin Seeds and enjoy!