Pumpkin Red Pepper Soup

Pumpkin & Red Pepper Soup

Fall is pumpkin time! Pumpkin in my baked goods makes sense but I’d never considered using it in savory dishes – until now. This pumpkin, red pepper (and shhh…sweet potato) soup was a pleasant surprise and a hit with the boys. And I felt good knowing it was full of nutrition.

Happy harvesting! Let me know what you think!

Pumpkin & Red Pepper Soup


Pumpkin & Red Pepper Soup


2 ½ cups canned organic pumpkin
2 cups chopped red bell pepper
1 cup chopped peeled sweet potato
¼ cup chopped green onions
½ teaspoon chinese five-spice powder
½ teaspoon ground cumin
2 teaspoons olive oil
½ teaspoon salt
4 cups chicken broth
Pumpkin or pepita seeds (optional, for garnish)



Combine vegetables, stock, and spices in a large saucepan and bring to a boil. Reduce heat; simmer with the lid on.  Once the sweet potato chunks are tender. Insert an immersion blender into the pot and puree. Blend until smooth.  When ready to serve, top with salted pumpkin seeds, if desired.

If you do not have an immersion blender:
place half 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 the blender lid (to avoid splatter). Blend and then pour the puree into a large bowl. Repeat procedure with remaining soup. 


p.s. if you do not own an immersion blender, I would highly recommend purchasing one. They are great for making “creamy” soups without the mess!


This post is featured on Healing with Foods Friday.

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Lentil and Buckwheat Soup


It’s been unseasonably cold here is SoCal so I decided to make this soup. It was divine and warmed us to the bone. Let me know what you think.


Lentil and Buckwheat Soup

This hearty soup is packed with protein (lentils) and complex carbohydrates (buckwheat).

1 cup of green lentils

1 leek, trimmed and diced (or use 1/2 cup diced onions)

½ cup carrots, cut into small pieces

1 medium potato, peeled and cut into small pieces

6 cups chicken stock

2/3 cup buckwheat groats

Freshly ground black pepper to taste

In a medium saucepan, combine lentils, leeks, carrots, chicken stock and salt. Bring to a boil. Add buckwheat groats and stir. Reduce heat, cover and simmer for about 20 minutes or until potatoes and groats are tender.  Add freshly ground black pepper to taste. Serve. Makes 4 to 6 servings.

Mexican Chicken Soup

Mexican Chicken Soup

We love Tortilla Soup. Unfortunately, it has cheese in it. Of course, if you are avoiding corn due to a special diet, the tortillas are out too. I made some modifications and developed what I can best describe as Mexican Chicken Soup. It was delicious! Enjoy!

Mexican Chicken SoupIMG_3440


2 tablespoons grapeseed oil (or olive oil)

1 small onion, diced

2 tablespoons minced garlic

1 teaspoon jalapeno, finely diced, *optional but please add it, it really makes the dish

6 cups low-sodium chicken broth

1 (14.5-ounce) can fire roasted diced tomatoes

1 (14.5-ounce) can black beans, rinsed and drained

3 chicken breasts, boneless and skinless

1 cup of kale, stem removed and leaves chopped into bite sized pieces

2 limes, juiced

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

1 avocado, pitted, sliced *optional


In a large saucepan heat the oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. Add kale to the pot. When the chicken is cool enough to handle cut it into bite sized-pieces and return it to the pot. Add lime juice and fresh cilantro and stir to combine. In a serving bowl ladle soup and top with avocado slices. Makes 4-6 servings.