Pumpkin and Yellow Pepper Soup With Smoked Paprika |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 7 |
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From Cooking Light November 2006 Ingredients:
1 tablespoon olive oil |
3 1/2 cups chopped yellow bell peppers (about 2 large) |
1 1/2 cups chopped carrots (about 2 medium) |
1 cup chopped onion (about 1 medium) |
1/2 teaspoon spanish smoked paprika |
2 garlic cloves, chopped |
5 cups reduced-sodium fat-free chicken broth, divided |
1/4 teaspoon fresh ground black pepper |
1 (15 ounce) can salt-free pumpkin puree |
2 tablespoons fresh lemon juice |
2 tablespoons unsalted pumpkin seeds, toasted |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat oil in a Dutch oven over medium-high heat.
2. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally.
3. Add paprika and garlic; sauté 1 minute.
4. Add 3 cups broth and black pepper; bring to a boil.
5. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
6. Place one-third of vegetable mixture in a blender. Blend until smooth. Pour into a large bowl.
7. Repeat procedure with remaining vegetable mixture.
8. Return pureed vegetable 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.
9. Remove from heat; stir in juice.
10. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley.
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