Pumpkin and Red Pepper Soup
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A comforting pumpkin and roasted red pepper soup with a smokey paprika warmth!
- Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 7-10 minutes.
- Add the garlic, paprika, cumin and cayenne and cook until fragrant, about 1 minute.
- Add the broth, pumpkin and red peppers, bring to a boil, reduce the heat and simmer for 10 minutes.
- Puree with a stick blender, or in a blender or food processor, before seasoning with salt and pepper to taste.
Option: Add sage.
Option: Add thyme.
Option: Add 1 tablespoon tomato paste.
Option: Add 1 apple or 1/2 cup unsweetened apple sauce.
Option: Add 1 (15 ounce) can chickpeas, drained and rinsed for a thicker and creamier soup.
Option: Add cream or serve garnished with cream.
Option: Serve garnished with fried spanish style chorizo.
Option: Serve garnished with cooked and crumbled bacon.
Option: Serve garnished with pepitas.