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.
- 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.