Creamy Pumpkin-Red Pepper Soup Recipe

Name: Creamy Pumpkin-Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chopped peeled fresh pumpkin; 2 1/2 cups chopped red bell pepper; 1 1/2 cups chopped peeled sweet potato; 1/4 cup chopped green onions; 1 teaspoon five-spice powder; 1 teaspoon ground cumin; 2 teaspoons olive oil; 1 teaspoon minced fresh garlic; 3/8 teaspoon salt, divided; 5 cups no-salt-added chicken stock (such as Swanson); 1 tablespoon unsalted butter; 1 tablespoon rosemary leaves (optional)

Servings: persons

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

1
Preheat oven to 400u00b0.
2
Combine first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400u00b0 for 30 minutes or until tender, stirring once.
3
Combine vegetables, stock, and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half 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 splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.
4
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684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups chopped peeled fresh pumpkin, 2 1/2 cups chopped red bell pepper, 1 1/2 cups chopped peeled sweet potato, 1/4 cup chopped green onions, and more.

Yes, Creamy Pumpkin-Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Pumpkin-Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions