Pumpkin and Yellow Pepper Soup with Smoked Paprika

Name: Pumpkin and Yellow Pepper Soup with Smoked Paprika
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 425 grams salt-free pumpkin puree; 355 milliliters chopped carrot (about 2 medium); 1 liters fat-free, less-sodium chicken broth, divided; 1 Tbsp chopped fresh parsley; 2 garlic cloves, chopped; 2 Tbsps fresh lemon juice; 1 Tbsp olive oil; 237 milliliters chopped onion (about 1 medium); 1 teaspoons Spanish smoked paprika; 2 Tbsps unsalted pumpkin-seed kernels, toasted; 828 milliliters chopped yellow bell pepper (about 2 large)

You can never have too many soup recipes, so give Pumpkin and Yellow Pepper Soup with Smoked Paprikan a try. This recipe serves 7. One portion of this dish contains around 4g of protein, 4g of fat, and a total of 104 calories. Autumn will be even more special with this recipe. A mixture of parsley, pumpkin puree, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a Dutch oven over medium-high heat.

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Cooking Oil

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Dutch Oven

Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally.

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Bell Pepper

Carrot

Onion

Add paprika and garlic; saut 1 minute.

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Paprika

Garlic

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

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Black Pepper

Vegetable

Broth

Place one-third of vegetable mixture in a blender.

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Vegetable

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.

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Blender

Pour into a large bowl. Repeat procedure with remaining vegetable mixture.

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Vegetable

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Bowl

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.

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Vegetable

Pumpkin

Broth

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Dutch Oven

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.

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Parsley