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Pumpkin And Yellow Pepper Soup With Smoked Paprika

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Chopped yellow bell pepper 3 1⁄2 Cup (56 tbs) (About 2 Large Ones)
  Chopped carrot 1 1⁄2 Cup (24 tbs) (About 2 Medium Ones)
  Chopped onion 1 Cup (16 tbs) (About 1 Medium Ones)
  Smoked spanish paprika 1⁄2 Teaspoon
  Fat free reduced sodium chicken broth 5 Cup (80 tbs) (Divided)
  Freshly ground black pepper 1⁄2 Teaspoon
  Canned salt free pumpkin puree 15 Ounce (1 Can)
  Fresh lemon juice 2 Tablespoon
  Unsalted pumpkin seed kernels 2 Tablespoon
  Garlic 2 Clove (10 gm), chopped
Directions

1.
Heat oil in a Dutch oven over medium-high heat.
Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally.
Add paprika and garlic; saute for 1 minute.
Add 3 cups broth and black pepper; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
2.
Place one-third of vegetable mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid spills).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining vegetable mixture.
3.
Return mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin.
Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.
Remove from heat; stir in juice.
Top each serving with pumpkinseeds.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Healthy
Servings: 
7

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