Creamy Pumpkin Red Pepper Soup

Lynette !


Like many soups, this is better the next day. Top with grated Parmigiano-Reggiano and rosemary, or with chopped smoked almonds. Save time by purchasing pre-chopped pumpkin.

★★★★★ 1 vote
30 Min
30 Min


3 c
fresh pumpkin, peeled and chopped
2 1/2 c
red bell pepper, chopped
1 1/2 c
sweet potatoes, peeled and chopped
1/4 c
green onions, chopped
1 tsp
five-spice powder
1 tsp
ground cumin
2 tsp
olive oil
1 tsp
fresh garlic, minced
3/8 tsp
salt, divided
5 c
no-salt-added chicken stock
1 Tbsp
unsalted butter
1 Tbsp
rosemary, optional


1Preheat oven to 400 degrees.
2Combine the first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place the vegetable mixture in a single layer on a jelly-roll pan. Bake at 400 degrees for 30 minutes or until tender, stirring once.
3Combine the vegetables, stock, and the remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce the heat; simmer for 5 minutes.
4Place half the vegetable mixture into a blender. Remove the center piece of the blender lid to allow steam to escape; secure the blender lid on the blender. Place a clean paper towel over the opening in the blender lid and process until smooth. Pour into a large bowl. Repeat the procedure with the remaining vegetable mixture. Stir in the butter. Top with rosemary if desired.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American