No. 1 : Quick Recipe
Creamy Pumpkin Pepper Soup
- 1 TB Olive Oil
- 2 Large Red, Yellow or Orange Bell Peppers, chopped
- 2 Cups Shredded Carrots or Parsnips
- 1 Cup Chopped Red Onion
- 1 Tsp Smoked Paprika
- ½ Tsp Cumin
- 1 Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- 2 Grated Garlic Cloves
- 2 Cups Veggie Broth
- 1 ½ Cups (15 OZ Can) Pure Pumpkin
- 2 TB Lemon Juice
- ½ Cup Roasted Chopped Walnuts
- 1 TB Chopped Rosemary
Warm the olive oil in a stockpot and sauté the peppers, carrots, and red onion with the paprika, cumin, sea salt and black pepper over medium heat until soft, (about 6 -7 minutes.) Add in the garlic and cook and stir until fragrant. Add in the veggie broth and pumpkin and let simmer for 10 minutes.
Using the immersion blender; puree the ingredients in the pot. Remove from the heat, stir in the lemon juice and sprinkle with walnuts and rosemary.
No. 2 : Kitchen SCOOP
To roast walnuts, spread them out on a small sheet pan and slide them into a 400F oven for about 5 minutes. Nuts are expensive, so set your timer…they can be almost done, almost done, burned!
No. 3 : Clever Idea
I’ve offered a shortcut when I’ve suggested shredded carrots – you can use bagged, shredded carrots in this soup. But given a choice, I always shred my own, or choose parsnips. Parsnips are one of my favorite root veggies, and one that we don’t use very often in American kitchens. You can find them right beside the carrots in most grocery stores. Just like carrots, try to choose medium sized parsnips, when they are extremely large they can be woody.
No. 4 : Cheers!
TREANA Viognier Marsanne
Central Coast CA
Nothing goes better with a creamy full-bodied veggie soup than an easy drinking wine from the Rhone valley made with two grapes indigenous to France. Viognier adds the aroma of crisp pear and honeysuckle and Marsanne tosses in a rich, weighty mouthfeel with distinctive melon and mineral flavors. Try this yummy wine with your favorite fall veggie soups or stews.