Pumpkin and Red Pepper Soup

Pumpkin and Pink Pepper Soup

Prep Time: 10 minutes Prepare dinner Time: 20 minutes Complete Time: 30 minutes Servings: 4

A comforting pumpkin and roasted purple pepper soup with a smokey paprika heat!

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directions

1. Heat the oil in a large saucepan over medium warmth, insert the onion and cook until eventually tender, about 7-10 minutes.
2. Insert the garlic, paprika, cumin and cayenne and cook dinner until eventually aromatic, about 1 minute.
3. Incorporate the broth, pumpkin and crimson peppers, bring to a boil, cut down the warmth and simmer for 10 minutes.
4. Puree with a stick blender, or in a blender or food stuff processor, right before seasoning with salt and pepper to taste.

Solution: Add sage.
Option: Increase thyme.
Option: Insert 1 tablespoon tomato paste.
Alternative: Incorporate 1 apple or 1/2 cup unsweetened apple sauce.
Alternative: Increase 1 (15 ounce) can chickpeas, drained and rinsed for a thicker and creamier soup.
Option: Incorporate product or serve garnished with cream.
Solution: Serve garnished with fried spanish model chorizo.
Option: Serve garnished with cooked and crumbled bacon.
Possibility: Serve garnished with pepitas.

Diet Information: Energy 106, Extra fat 4g (Saturated .5g, Trans ), Cholesterol , Sodium 46mg, Carbs 17g (Fiber 5g, Sugars 7g), Protein 2g

Nourishment by: