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Welcome Fall: Pumpkin and Roasted Red Pepper Soup

Posted Sep 14 2012 6:33pm

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  Pumpkin I woke up this morning to a chilly house with open windows and a definite fall breeze wafting through the air and guess what I said?  "Yipeeeeee! It's finally fall!", which just happens to be my very very favorite season of the year.  I love the crispness, the colors of the "dead or dying leaves" as a friend calls them for the  tourists who travel to see the fall colors, the smell of wood fires, wearing hoodies, and even the slight decay in the air.  Spring, Summer, and Winter are all great, but Fall is, by far, the best time of the year.

And the cooking? Ahhhhh, the cooking:  Crockpot Chili , pumpkin fudge, Apple Pie in Finnish Cream PastryBaked Acorn Squash with Apple Butter , cranberry bread-- all the good stuff, Baby.  Here's to pumpkin-flavored EVERYTHING!

This Pumpkin & Roasted Red Pepper Soup is one I found on Jackie Mills' blog:  Delcious Diabetes Cooking .  Great soup recipe and fabulous blog. Stop by when you get a chance. Diuabetic or not, you'll find lots of Good & Good For You recipes to make throughout the year.

 

 

 

 

 

Pumpkin and Roasted Red Pepper Soup
 
Ingredients:
  • 2 teaspoons extra virgin olive oil
  • 3 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 5 to 5 1/2 cups low sodium vegetable or chicken broth
  • 1 cup roasted red peppers from a jar, drained and chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (15-ounce) can pumpkin (not pumpkin pie filling)
  • 2 tablespoons lemon juice
Directions:
1. Heat a large pot over medium heat. Add the oil and tilt the pan to coat the bottom evenly. Add the carrots and onion and cook, stirring often, until the vegetables are softened, 5 minutes. Add the garlic, cumin, and coriander and cook, stirring constantly, until fragrant, 30 seconds.
2. Add 5 cups of the stock, the bell pepper, salt, and ground pepper and bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the vegetables are very tender, 15 to 20 minutes.
3. Place the vegetable mixture in a food processor or blender in batches and process until smooth. Return the soup to the saucepan and stir in the pumpkin. Add the remaining 1/2 cup of broth a few tablespoons at a time, if needed, to reach the desired consistency. Cook over medium heat, stirring often, until heated through. Remove from the heat and stir in the lemon juice. Ladle into bowls and serve at once. The soup can be refrigerated, covered, for up to 4 days or frozen for up to 3 months.
Makes 6 servings
Each serving: 16 g carbohydrate, 80 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 4 g fiber, 2 g protein,

 

 

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