Pumpkin and Yellow Pepper Soup With Smoked Paprika

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 ½ cups chopped yellow bell peppers (about 2 large); 1 ½ cups chopped carrots (about 2 medium); 1 cup chopped onion (about 1 medium); ½ teaspoon spanish smoked paprika; 2 garlic cloves, chopped; 5 cups reduced-sodium fat-free chicken broth, divided; ¼ teaspoon fresh ground black pepper; 1 (15 ounce) can salt-free pumpkin puree; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted pumpkin seeds, toasted; 1 tablespoon chopped fresh parsley

Servings: persons

1 tablespoon olive oil
3 ½ cups chopped yellow bell peppers (about 2 large)
1 ½ cups chopped carrots (about 2 medium)
1 cup chopped onion (about 1 medium)
½ teaspoon spanish smoked paprika
2 garlic cloves, chopped
5 cups reduced-sodium fat-free chicken broth, divided
¼ teaspoon fresh ground black pepper
1 (15 ounce) can salt-free pumpkin puree
2 tablespoons fresh lemon juice
2 tablespoons unsalted pumpkin seeds, toasted
1 tablespoon chopped fresh parsley

1
Heat oil in a Dutch oven over medium-high heat.
2
Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally.
3
Add paprika and garlic; saute 1 minute.
4
Add 3 cups broth and black pepper; bring to a boil.
5
Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
6
Place one-third of vegetable mixture in a blender.
7
Blend until smooth.
8
Pour into a large bowl.
9
Repeat procedure with remaining vegetable mixture.
10
Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin.
11
Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.
12
Remove from heat; stir in juice.
13
Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley.

734

kcal

Calories

Fat

Carbs

100

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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 ½ cups chopped yellow bell peppers (about 2 large), 1 ½ cups chopped carrots (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.

That's it — enjoy your meal!