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Creamy Pumpkin-Red Pepper Soup

Creamy Pumpkin-Red Pepper Soup
Creamy Pumpkin-Red Pepper Soup is a gluten free, primal, and vegetarian soup. One portion of this dish contains about 7g of protein, 6g of fat, and a total of 169 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. Head to the store and pick up butter, no-salt-added chicken stock, sweet potato, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

1
Preheat oven to 40
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2
Combine first 8 ingredients in a large bowl.
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3
Sprinkle with 1/8 teaspoon salt; toss well.
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SaltSalt
4
Place vegetable mixture in a single layer on a jelly-roll pan.
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JellyJelly
RollRoll
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5
Bake at 400 for 30 minutes or until tender, stirring once.
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6
Combine vegetables, stock, and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes.
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StockStock
SaltSalt
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7
Place half of vegetable mixture in a blender.
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8
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
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9
Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth.
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10
Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.
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RosemaryRosemary
ButterButter
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DifficultyHard
Ready In1 h
Servings6
Health Score16
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
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