Pumpkin and Yellow Pepper Soup with Smoked Paprika


Pumpkin and Yellow Pepper Soup with Smoked Paprika


Quantity Ingredients
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
2 cloves, chopped
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


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 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

Source: find.myrecipes.com