Pumpkin and Yellow Pepper Soup with Smoked Paprika

Pumpkin and Yellow Pepper Soup with Smoked Paprika
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup chopped onion (about 1 medium)
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons unsalted pumpkin-seed kernels, toasted
  • 2 tablespoons fresh lemon juice
  • 5 cups fat-free, less-sodium chicken broth, divided
  • 1 (15-ounce) can salt-free pumpkin puree
  • + 5 more ingredients
    • 3 ½ cups chopped yellow bell pepper (about 2 large)
    • 1 tablespoon olive oil
    • ¼ teaspoon freshly ground black pepper
    • 1 ½ cups chopped carrot (about 2 medium)
    • ½ teaspoon Spanish smoked paprika

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; sauté 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables...

View full recipe at My Recipes

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