Pumpkin And Yellow Pepper Soup With Smoked Paprika Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Yellow bell pepper | 3 1/2 Cup (16 tbs) | |
| Carrot | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Smoked spanish paprika | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), chopped | |
| 5 cups fat-free, less-sodium chicken broth, divided | ||
| Ground black pepper | 1/2 Teaspoon | |
| Salt | 1 Can (10oz) | |
| Lemon juice | 2 Tablespoon | |
| 2 tablespoons unsalted pumpkinseed kernels | ||
Directions
1.
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; saute for 1 minute.
Add 3 cups broth and black pepper; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
2.
Place one-third of vegetable mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid spills).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining vegetable mixture.
3.
Return 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.
Remove from heat; stir in juice.
Top each serving with pumpkinseeds.
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; saute for 1 minute.
Add 3 cups broth and black pepper; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
2.
Place one-third of vegetable mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid spills).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining vegetable mixture.
3.
Return 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.
Remove from heat; stir in juice.
Top each serving with pumpkinseeds.
Chef
