Pumpkin and Red Pepper Soup

Pumpkin and Red Pepper Soup

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!

  1. Heat the oil in a large saucepan over medium heat, add the onion and cook until tender, about 7-10 minutes.
  2. Add the garlic, paprika, cumin and cayenne and cook until fragrant, about 1 minute.
  3. Add the broth, pumpkin and red peppers, bring to a boil, reduce the heat and simmer for 10 minutes.
  4. 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.

Nutrition Facts: Calories 106, Fat 4g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 46mg, Carbs 17g (Fiber 5g, Sugars 7g), Protein 2g

Nutrition by: Nutritional facts powered by Edamam

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