Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes. Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.
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Fall is the season for colors, so warm soups are ideal essentials and when made with variations they are treats indeed. Watch Chef Ginny Mc Cormack showing how to make a creamy, nutritious and thick Autumn pumpkin soup with pumpkin, vegetables and some common seasonings.