Creamy Pumpkin-Red Pepper Soup

4 Ratings
  • 5 4
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

By Rozanne Gold
Recipe by Cooking Light November 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Serves 6 (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400°.

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  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:
120 calories; fat 3.8g; saturated fat 1.5g; mono fat 1.6g; poly fat 0.3g; protein 6.2g; carbohydrates 16.2g; fiber 2.9g; cholesterol 5mg; iron 1.7mg; sodium 279mg; calcium 56mg.
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