Pumpkin and Red Pepper Soup

Pumpkin and Red Pepper Soup

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

A comforting pumpkin and roasted pink pepper soup with a smokey paprika warmth!

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instructions

1. Heat the oil in a big saucepan about medium heat, add the onion and cook until finally tender, about 7-10 minutes.
2. Increase the garlic, paprika, cumin and cayenne and cook dinner until aromatic, about 1 minute.
3. Include 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 meals processor, ahead of seasoning with salt and pepper to flavor.

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

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

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