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
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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