creamy pumpkin red pepper soup

Name: Creamy Pumpkin Red Pepper Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 cup(s) fresh pumpkin, peeled and chopped; 2 1/2 cup(s) red bell pepper, chopped; 1 1/2 cup(s) sweet potatoes, peeled and chopped; 1/4 cup(s) green onions, chopped; 1 teaspoon(s) five-spice powder; 1 teaspoon(s) ground cumin; 2 teaspoon(s) olive oil; 1 teaspoon(s) fresh garlic, minced; 3/8 teaspoon(s) salt, divided; 5 cup(s) no-salt-added chicken stock; 1 tablespoon(s) unsalted butter; 1 tablespoon(s) rosemary, optional

(2 RATINGS)

14 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on Apr 7, 2015

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.

Rate

prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make creamy pumpkin red pepper soup

Step 1

Preheat oven to 400 degrees.

Step 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.
Step 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.
Step 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.
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