I just made this recipe for the first time today and it's fabulous. It's creamy but not too heavy and it has a nice, delicate flavor. I used butternut squash in place of the pumpkin since the pumpkin isn't really in season at the moment. This may be a new favorite comfort food.
Creamy Pumpkin-Red Pepper Soup
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.
More From Cooking Light
Total: 1 Hour
- Calories: 120
- Fat: 3.8g
- Saturated fat: 1.5g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.3g
- Protein: 6.2g
- Carbohydrate: 16.2g
- Fiber: 2.9g
- Cholesterol: 5mg
- Iron: 1.7mg
- Sodium: 279mg
- Calcium: 56mg
- 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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