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Name: Pumpkin and Yellow Pepper Soup with Smoked Paprika
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil $; 3 1/2 cups chopped yellow bell pepper (about 2 large); 1 1/2 cups chopped carrot (about 2 medium); 1 cup chopped onion (about 1 medium) $; 1/2 teaspoon Spanish smoked paprika; 2 garlic cloves chopped; 5 cups fat-free less-sodium chicken broth divided; 1/4 teaspoon freshly ground black pepper; 1 (15-ounce) can salt-free pumpkin puree; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted pumpkin-seed kernels toasted; 1 tablespoon chopped fresh parsley

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INGREDIENTS

1 tablespoon olive oil $
3 1/2 cups chopped yellow bell pepper (about 2 large)
1 1/2 cups chopped carrot (about 2 medium)
1 cup chopped onion (about 1 medium) $
1/2 teaspoon Spanish smoked paprika
2 garlic cloves chopped
5 cups fat-free less-sodium chicken broth ; divided
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can salt-free pumpkin puree
2 tablespoons fresh lemon juice
2 tablespoons unsalted pumpkin-seed kernels ; toasted
1 tablespoon chopped fresh parsley

INSTRUCTIONS

Place one-third 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 blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.

Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.

NOTES

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Pumpkin and Yellow Pepper Soup with Smoked Paprika

1 tablespoon olive oil $
3 1/2 cups chopped yellow bell pepper (about 2 large)
1 1/2 cups chopped carrot (about 2 medium)
1 cup chopped onion (about 1 medium) $
1/2 teaspoon Spanish smoked paprika
2 garlic cloves chopped
5 cups fat-free less-sodium chicken broth divided
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can salt-free pumpkin puree
2 tablespoons fresh lemon juice
2 tablespoons unsalted pumpkin-seed kernels toasted
1 tablespoon chopped fresh parsley

Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; sauté 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
Place one-third 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 blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.
Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.

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Nutrition

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Serving Size: 1 Recipe (1257g)
Recipe Makes: 1 Recipe

Calories: 110
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2776.2mg		96 %
Potassium 1153.1mg		30 %
Total Carbohydrate 11.7g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.7g
Protein 17.2g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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