Roasted Pepper & Pumpkin Soup

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Pumpkin soup just got a glow up! Enjoy this creamy & smooth bowl of warmth!

Marcy
Marcy
Vegetarian
Easy
59

5 minutes

Prep time

10 minutes

Cook time

315 cal.

Per serving

Ingredients

Utensils

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

recipe

Yellow onion

Step 1

Peel & dice the onion.

Roasted bell peppers

Step 2

Roughly chop the roasted red peppers if needed.

Garlic

Step 3

Peel & thinly slice the garlic.

Olive oil
Smoked Paprika

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.

Canned pumpkin
Veggie broth

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!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy315 cal.
Fat24 g
Carbohydrates19 g
Protein3 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Roasted Pepper & Pumpkin Soup" contains 315 Energy, 24 g of Fat, 19 g of Carbohydrates, 3 g of Protein, 7 g of Fiber.

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Roasted Pepper & Pumpkin Soup