Pumpkin and Yellow Pepper Soup with Smoked Paprika |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Mildly sweet, creamy, with a touch of smokiness describes this luscious soup that's made with pumpkin puree, yellow bell peppers, carrot, and onion, and topped with toasted pumpkin seed kernels. Ingredients:
1 tablespoon olive oil |
3 1/2 cups chopped yellow bell pepper (about 2 large) |
1 1/2 cups chopped carrot (about 2 medium) |
1 cup chopped onion (about 1 medium) |
1/2 teaspoon spanish smoked paprika |
2 garlic cloves, chopped |
5 cups fat-free, less-sodium chicken broth, divided |
1/4 teaspoon freshly ground black pepper |
1 (15-ounce) can salt-free pumpkin puree |
2 tablespoons fresh lemon juice |
2 tablespoons unsalted pumpkin-seed kernels, toasted |
1 tablespoon chopped fresh parsley |
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; sauté 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 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. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.
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