Roasted Pepper & Pumpkin Soup
Easy
Marcy
Marcy

Roasted Pepper & Pumpkin Soup

5 minutesPrep time

10 minutesCook time

315 cal.Per serving

Ingredients for 1

Roasted bell peppers

2

Roasted bell peppers

Canned pumpkin

1/3 cup

Canned pumpkin

Veggie broth

1/2 cup

Veggie broth

Yellow onion

1/4

Yellow onion

Smoked Paprika

1 tsp

Smoked Paprika

Garlic

1/2 clove

Garlic

Utensils

Knife, Blender, Immersion blender, Classic Blender, Stovetop, Pot (large)

recipe

  • Step 1
    Peel & dice the onion.
  • Step 2
    Roughly chop the roasted red peppers if needed.
  • Step 3
    Peel & thinly slice the garlic.
  • Step 4
    Heat a drizzle of oil in a pot over medium heat. Add the onions & sauté 3-4 min, until translucent. Add the garlic, bell peppers, salt, pepper & smoked paprika. Stir it all together for 1 more min.
  • Step 5
    Add in the pumpkin purèe & stir. Pour in the broth & mix it all together. Allow everything to simmer for 5 min.
  • Step 6
    Turn off the heat & use an immersion blender to blend the soup into a smooth consistency. (Option to carefully transfer to a standard blender as well!) Season once more to taste (cayenne pepper is great for a slight kick). Serve garnished with any fresh herbs you have on hand. Enjoy!