Becky Luigart-Stayner
Yield
7 servings

"Mildly sweet, creamy, with a touch of smokiness" describes this luscious soup that's made with pumpkin puree, yellow bell peppers, carrot, and onion, and topped with toasted pumpkin seed kernels.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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.

Ratings & Reviews

Belanos's Review

Belanos
October 19, 2014
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).

LightestFan's Review

GraceK
January 13, 2014
N/A

1hungeryferret's Review

ehershey
October 28, 2013
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.

GraceK's Review

BleueAlouette
September 27, 2013
The original recipe is SO bland! I salvaged it by adding more pepper, cumin, turmeric, and coriander

BleueAlouette's Review

hflynn
May 08, 2012
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.

Shendock's Review

LightestFan
November 27, 2011
Turned out well, followed directions. The taste was good but expected something more outstanding based on the ingredient list - maybe one of the ingredients was off.

JLang6's Review

JLang6
November 02, 2011
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.

sarahbeth17's Review

sarahbeth17
November 11, 2010
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.

hflynn's Review

1hungeryferret
October 24, 2010
The soup came out too sweet and bland and you can tell that canned pumpkin was used. In the future, I will use fresh roasted pumpkin.

ehershey's Review

Shendock
November 11, 2008
Easy, quick, guests loved it. I added lots of curry and served it with a crusty multigrain bread and chevre.