Creamy Pumpkin Red Pepper Soup

1
Lynette !

By
@breezermom

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 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

How to Make Creamy Pumpkin Red Pepper Soup

Step-by-Step

  1. Preheat oven to 400 degrees.
  2. Combine 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.
  3. Combine 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.
  4. Place 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.

Printable Recipe Card

About Creamy Pumpkin Red Pepper Soup

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



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