Monday, September 12, 2011

Pumpkin and Yellow Pepper Soup with Smoked Paprika

Creamy pumpkin soup is so delicious and feels right in the Fall. Check out this healthy recipe, also great for Halloween and Thanksgiving parties.

Pumpkin and Yellow Pepper Soup with Smoked Paprika
Servings: 7 portions

  • 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
  • 15 oz pumpkin puree (roast and puree it, or opt for a 15-ounce can of salt-free pumpkin puree)
  • 2  tablespoons  fresh lemon juice
  • 2  tablespoons  unsalted pumpkin-seed kernels, toasted
  • 1  tablespoon  chopped fresh parsley
Heat oil 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.
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.
Return pureed vegetable mixture to the heat; 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 pumpkin seeds and about 1/2 teaspoon parsley. Serve immediately.

Source:  My Recipes

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