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creamy pumpkin red pepper soup

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Like many soups, this is better the next day. Top with grated Parmigiano-Reggiano and rosemary, or with chopped smoked almonds. Save time by purchasing pre-chopped pumpkin.

(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For creamy pumpkin red pepper soup

  • 3 c
    fresh pumpkin, peeled and chopped
  • 2 1/2 c
    red bell pepper, chopped
  • 1 1/2 c
    sweet potatoes, peeled and chopped
  • 1/4 c
    green onions, chopped
  • 1 tsp
    five-spice powder
  • 1 tsp
    ground cumin
  • 2 tsp
    olive oil
  • 1 tsp
    fresh garlic, minced
  • 3/8 tsp
    salt, divided
  • 5 c
    no-salt-added chicken stock
  • 1 Tbsp
    unsalted butter
  • 1 Tbsp
    rosemary, optional

How To Make creamy pumpkin red pepper soup

  • 1
    Preheat oven to 400 degrees.
  • 2
    Combine the first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place the vegetable mixture in a single layer on a jelly-roll pan. Bake at 400 degrees for 30 minutes or until tender, stirring once.
  • 3
    Combine the vegetables, stock, and the remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce the heat; simmer for 5 minutes.
  • 4
    Place half the vegetable mixture into a blender. Remove the center piece of the blender lid to allow steam to escape; secure the blender lid on the blender. Place a clean paper towel over the opening in the blender lid and process until smooth. Pour into a large bowl. Repeat the procedure with the remaining vegetable mixture. Stir in the butter. Top with rosemary if desired.
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