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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

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.

Cooking Light NOVEMBER 2012

  • Yield: Serves 6 (serving size: 1 cup)
  • Hands-on:30 Minutes
  • Total:1 Hour

Ingredients

  • 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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
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Creamy Pumpkin-Red Pepper Soup recipe

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