|1 tablespoon||olive oil|
|3.5 cups (about 2 large)||chopped yellow bell pepper|
|1.5 cups (about 2 medium)||chopped carrot|
|1 cup ( about 1 medium)||chopped onion|
|1/2 teaspoon||Spanish smoked paprika|
|5 cups||fat-free, less-sodium chicken broth, divided|
|1/4 teaspoon||freshly ground black pepper|
|1 (15-ounce) can||salt-free pumpkin puree|
|2 tablespoons||fresh lemon juice|
|2 tablespoons||unsalted pumpkin seeds, toasted|
|1 tablespoon||chopped fresh parsley|
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 pumpkin seeds and about 1/2 teaspoon parsley. Serve immediately.
Yield: 7 servings
Nutritional Information: CALORIES 88(28% from fat); FAT 2.7g (sat 0.5g,mono 1.6g,poly 0.5g); PROTEIN 3.6g; CHOLESTEROL 0.0mg; CALCIUM 45mg; SODIUM 296mg; FIBER 4.4g; IRON 1.6mg; CARBOHYDRATE 14g