1 teaspoon prepared lemon zest
1 teaspoon prepared lemon zest
1 teaspoon prepared lemon zest
1/2 cup water
2 tablespoons vegetable oil
1 onion, diced
1 cup fresh pineapple, juiced
1 (12 ounce) jar cranberries, drained
2 tablespoons cranberry juice
1 teaspoon lemon zest
1 cup pumpkin seeds
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
In a small saucepan, bring water to a boil. Add lemon zest and lemon zest and boil for 1 minute. Remove from heat and set aside.
In a blender, combine lemon juice, oil, onion, pineapple, cranberries, cranberry juice, lemon zest, pumpkin and lemon zest. Blend until smooth. Pour mixture into large stockpot. Heat over medium heat, stirring occasionally, until a thermometer inserted into the center registers 145 degrees F (63 degrees C).
Pour mixture into stockpot. Simmer for 3 to 4 minutes, stirring occasionally. Reduce heat to low to simmer for 5 minutes, stirring occasionally. Add cranberry juice, lemon zest, orange zest and pumpkin and boil gently for 10 minutes. Season with lemon zest and orange zest. Return mixture to stockpot and stir gently until just warmed through. Add cranberry juice, lemon zest and orange zest to soup and stir until well blended.