- 1 tbsp olive oil
- 2 yellow bell peppers, diced
- 2 carrots, peeled and diced
- 1 medium onion, chopped
- 1/2 tsp paprika
- 2 cloves garlic, minced
- 5 cups fat-free chicken or vegetable broth, divided
- 1/4 tsp freshly ground black pepper
- 1 15-ounce can pumpkin puree
- 2 tbsp lemon juice
- 2 tbsp roasted pepitas
Heat oil in a large Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic, saute 1 minute. Add 3 cups of chicken broth and pepper, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
Place one-third of the soup mixture in a blender and puree until smooth. Pour into a large bowl. Repeat twice until all of soup mixture is pureed.
Return pureed soup mixture to the Dutch oven. Stir in remaining 2 cups of chicken broth and pumpkin. Cook over low heat for 10 minutes until heated through, stirring frequently. Remove from heat. Stir in the lemon juice.
Ladle soup into bowls and sprinkle with pepitas for serving.
7 servings