Creamy Pumpkin-Red Pepper Soup

Creamy Pumpkin-Red Pepper SoupRecipe
Photo: Johnny Autry; Styling: Cindy Barr
The soup can be topped with a variety of things: I love Parmigiano-Reggiano and rosemary, but savory sprinkles like chopped smoked almonds or toasted pecans would be lovely. This tastes even better the next day...or the day after.


Serves 6 (serving size: 1 cup)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hours

Nutritional Information

Calories 120
Fat 3.8 g
Satfat 1.5 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 6.2 g
Carbohydrate 16.2 g
Fiber 2.9 g
Cholesterol 5 mg
Iron 1.7 mg
Sodium 279 mg
Calcium 56 mg


3 cups chopped peeled fresh pumpkin
2 1/2 cups chopped red bell pepper
1 1/2 cups chopped peeled sweet potato
1/4 cup chopped green onions
1 teaspoon five-spice powder
1 teaspoon ground cumin
2 teaspoons olive oil
1 teaspoon minced fresh garlic
3/8 teaspoon salt, divided
5 cups no-salt-added chicken stock (such as Swanson)
1 tablespoon unsalted butter
1 tablespoon rosemary leaves (optional)


1. Preheat oven to 400°.

2. Combine first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400° for 30 minutes or until tender, stirring once.

3. Combine vegetables, stock, and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half 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 splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.


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