As we roll into fall, everything is coming up Pumpkin! This easy soup is warm, comforting and just a little bit better for us. We’ve ditched the heavy cream in favor of the immersion blender, making the soup creamy and delicious.
As well as smoked paprika, cumin adds a pop of smoky, earthy flavor. Cumin is used to help treat a broad range of medical conditions including gas, bloating, and diarrhea. It is a very good aid in digestion. A tablespoon of cumin seeds will also provide some vitamins such as vitamin A, vitamin C, riboflavin, niacin, and vitamin B6. This soup is perfect for the fall and can be frozen in small batches so you have a healthy soup ready to go.
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
- 1⁄2 Tsp Cumin
- 1 Tsp Sea Salt
- 1⁄2 Tsp Freshly Ground Black Pepper
- 2 Grated Garlic Cloves
- 4 Cups Veggie Stock
- 1 Can (15 OZ) Pumpkin Puree
- 2 TB Lemon Juice
- 1⁄4 Cup Pumpkin Seeds, Toasted
- 1 TB Chopped Sage, Thyme or Rosemary
Step One
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 Veg Stock and simmer for 10 minutes.
Step Two
Remove the pot from the heat, and using the immersion blender, puree the ingredients in the pot. Return to the cook top and whisk in the pumpkin and warm for an additional 10 minutes. Remove from the heat, stir in the lemon juice and sprinkle with pumpkin seeds and herbs.