Pumpkin and Pink Pepper Soup
Prep Time: 10 minutes Cook Time: 20 minutes Full Time: 30 minutes Servings: 4
A comforting pumpkin and roasted purple pepper soup with a smokey paprika warmth!
- Heat the oil in a substantial saucepan around medium warmth, insert the onion and cook dinner until tender, about 7-10 minutes.
- Increase the garlic, paprika, cumin and cayenne and cook till aromatic, about 1 minute.
- Increase the broth, pumpkin and red peppers, carry to a boil, cut down the warmth and simmer for 10 minutes.
- Puree with a stick blender, or in a blender or food items processor, in advance of seasoning with salt and pepper to flavor.
Option: Add sage.
Option: Include thyme.
Selection: Incorporate 1 tablespoon tomato paste.
Selection: Increase 1 apple or 1/2 cup unsweetened apple sauce.
Solution: Include 1 (15 ounce) can chickpeas, drained and rinsed for a thicker and creamier soup.
Option: Insert cream or serve garnished with product.
Alternative: Serve garnished with fried spanish type chorizo.
Solution: Provide garnished with cooked and crumbled bacon.
Solution: Serve garnished with pepitas.