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; sauté 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.
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.
Return pureed vegetable 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. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.
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This was okay, but not great; nice for something a little different. With the leftovers, I found I preferred it served chilled rather than warm. I doubled the smoked paprika and omitted the pumpkin seed kernels (forgot to buy them and decided I didn't need them for the leftovers) and in place of the lemon juice I experimented with adding a teaspoon of a different type vinegar to the individual servings: white wine, red wine, cider and sherry. I liked the red wine vinegar best. I only got six 1-cup servings, rather than the seven indicated in the recipe. However, I suppose I could have thinned it out a bit by adding a cup of water (or stock).
I had read the reviews and knew that the soup might be bland so I added quite a bit of extra smoked paprika and tasted it as I went along. It was tasting pretty good until I added the 2 tbsp. of lemon juice. It killed everything! It had needed a little acid but that was way too much. I should have known. I might try it again but add lemon to taste.
I agree with one of the previous commenters - this came out way too bland... and that was after I added more spice and seasoned well. No one went back for seconds - and some didn't finish their first helping. I might end up tossing this. Maybe it gets better overnight. I don't know what went wrong, but I definitely did not get a result worthy of the four stars that some others have given the recipe.
This was delicious! I didn't follow the recipe exactly, though. I used one yellow bell and one red because that is what I had. I am living in NZ at the moment and they don't have canned pumpkin here. They love their pumpkin and it is different than ours. I felt lazy to cut up, peel and then cook the pumpkin to then puree it, so at the step where I added the first 3 cups of broth I simply put in so many chunks of cut up and peeled pumpkin to simmer for the 20 minutes. I then pureed the mix as directed. I felt that it was soupy enough and did not bother adding the remaining 2 cups of broth, just the lemon juice and sprinkled each serving with chopped parsley. I will make this again and may use some cream to thicken it. As it is, it is healthy, so we'll see.
I didn't have smoked paprika, so I used 1 tsp reg paprika and about 1/4 tsp of chipotle chile pepper. It had a great taste! I also used the pepitas as garnish but I won't do that again- they were just ok. What was delicious, if you have it, is drizzling pumpkin seed oil on the surface- really pretty presentation and DELICIOUS! I served with crusty white bread for hearty dinner. My 3 year old did NOT like this recipe- not particularly family friendly, but I wasn't surprised by that.