If you weren’t already aware, food blogs are obligated to flood the internet with pumpkin recipes this time of year. While I love sweet pumpkin baked goods as much as anybody else, I thought I’d kick off pumpkin season with a smoky, savoury soup instead.
What I love about this soup is that despite its complex, smoky flavour and creamy texture, it is basically just a big bowl o’ vegetables and is therefore extremely healthy. The recipe I’ve adapted it from says it serves 7, and each serving is listed as having 88 calories. Peppers, onion, carrots and pumpkin simmer away together with homemade stock and a handful of spices, and what results is a smooth, comforting, slightly spicy autumn soup that is perfect for dunking fresh crusty bread or grilled cheese sandwiches.
I really enjoy the slight kick from the chipotle chile powder – it isn’t in-your-face spicy, but rather leaves a warm, lingering heat on your tongue. If you don’t like spice, feel free to use regular chile powder, or else top your soup with a dollop of plain yogurt or sour cream to mellow out the heat.
The soup keeps well, and is as delicious heated up the next day as it is fresh. I love dishes like this that I can make a big batch of and keep in the fridge for lunches and snacks for several days. You can heat it up in a mug, brush the autumn leaves off your patio furniture, and sit and sip this spicy concoction while you enjoy the last of the warm weather.
Happy pumpkin season everybody!
- 1 tablespoon olive oil
- 2 cups chopped yellow bell pepper
- 1 and ½ cups chopped carrot
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chile powder
- ¼ teaspoon black pepper
- 5 cups vegetable or chicken stock (low sodium; homemade is best), divided
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling!)
- 2 tablespoons fresh lemon juice
- Toasted pepitas (pumpkin seeds) and parsley, for serving (optional)
- In a large Dutch oven or stock pot, heat olive oil over medium heat. Add peppers, carrots and onion and cook until tender, about 10 minutes, stirring occasionally. Add garlic, paprika, chile powder and pepper and cook for 1 minute, then add 3 cups of stock and bring to a boil. Cover, reduce heat, and simmer until the vegetables are tender, about 20 minutes.
- With an immersion blender, puree vegetable mixture until smooth (alternately, puree in batches in a blender or food processor). Stir in remaining 2 cups of stock and the pumpkin puree. Cook over low heat about 10 minutes, until heated through, stirring frequently. Taste as adjust seasoning as necessary.
- Serve immediately topped with chopped parsley and toasted pumpkin seeds. Will keep covered in the refrigerator for 2-3 days.
Source: Adapted from Cooking Light: Cooking Through the Seasons (Pumpkin and Yellow Pepper Soup with Smoked Paprika recipe)
That looks delicious. I just bought a can of pumpkin purée for muffins but I might have to give this soup a try instead!
Thanks buddy! You should make both, and then I’ll come over and help you eat them. 😀