Pumpkin and Red Pepper Soup

Pumpkin Soup

This is a super easy recipe, served in four star restaurants. With a few short cuts, like canned pumpkin and roasted red pepper, it’s a breeze—like autumn having a party in your blender! Once you finish off the recipe on your stove top, it’s perfect on a cold night.  You can top off the soup with garnishes like drizzle of hot sauce or roasted pine nuts.

Ingredients: 
1 (15-ounce) can pure pumpkin
1 (12-ounce) jar roasted red pepper, drained
¼ cup green onions, chopped
1 clove garlic, peeled and minced
2 cups vegetable stock
1 tablespoon olive oil
¼ cup half and half
Instructions: 
  • Place the pumpkin, roasted red peppers, green onions and garlic in a blender and pulse to combine.
  • In a stock pot, heat 2 cups vegetable stock with olive oil. Bring to a slow boil and add the pumpkin/peppers contents from the blender. Turn down heat to a simmer, and add the half and half, plus salt and pepper to taste.
Prep Time: 
10 minutes
Cook Time: 
5 minutes
Servings: 
2
Calories: 
120
Filed Under: 
healthy recipes
lunch
Side Dish
Vegetables
canned pumpkin
half and half
pumpkin
Pumpkin soup
red pepper
roasted red pepper
soup