Pumpkin And Yellow Pepper Soup With Smoked Paprika Recipe

Name: Pumpkin And Yellow Pepper Soup With Smoked Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 (15-ounce) can salt-free pumpkin puree; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted pumpkin-seed kernels, toasted; 1 tablespoon chopped fresh parsley

Servings: persons

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
1 (15-ounce) can salt-free pumpkin puree
2 tablespoons fresh lemon juice
2 tablespoons unsalted pumpkin-seed kernels, toasted
1 tablespoon chopped fresh parsley

1
Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; saute 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.
2
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.
3
Return pureed vegetable mixture to Dutch oven; 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 pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.
4
MyRecipes is working with
5
, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6
.

734

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 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), and more.

Yes, Pumpkin And Yellow Pepper Soup With Smoked Paprika 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.

Pumpkin And Yellow Pepper Soup With Smoked Paprika

How did you like this recipe?

Frequently Asked Questions