Recipe ReDux Post # 76 Roasted Red Pepper and Pumpkin Soup
The Recipe ReDux for December is “Souper Soups” and we were
encouraged to create healthy soup recipes. I wanted to develop something festive for the holidays so I
decided to go with red peppers plus a hint of pumpkin as a base to combine with
vegetable broth. Adding some
paprika and cayenne gave the recipe a nice kick. These simple clean
ingredients come together to create a flavorful nutritious soup that is
very low in calories and fat, yet surprisingly filling. I hope you will give it a try along
with all the other Recipe ReDux soup recipes.
Ingredients
5 medium red bell peppers, cored, seeded and quartered
1/3 cup pumpkin puree (fresh or canned)
3 cups vegetable or chicken broth
½ teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
5 medium red bell peppers, cored, seeded and quartered
1/3 cup pumpkin puree (fresh or canned)
3 cups vegetable or chicken broth
½ teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
¼ teaspoon salt (optional)
cooking spray or parchment paper
Directions:
Preheat the oven to 400 degrees. Add the peppers to a baking sheet coated with cooking spray or lined with parchment paper. Roast them 10 minutes, flip them over and then roast for another 10 minutes. Remove from oven and set aside to cool. Add the half of the cooled peppers and 2 cups of the broth to a blender or food processor and blend on high speed for one minute. Add the rest of the peppers, the last cup of broth and the spices in the blender and blend for another 1-2 minutes until smooth. Put the blended mixture back in a medium pot and warm on medium heat for 4-5 minutes until heated through.
Directions:
Preheat the oven to 400 degrees. Add the peppers to a baking sheet coated with cooking spray or lined with parchment paper. Roast them 10 minutes, flip them over and then roast for another 10 minutes. Remove from oven and set aside to cool. Add the half of the cooled peppers and 2 cups of the broth to a blender or food processor and blend on high speed for one minute. Add the rest of the peppers, the last cup of broth and the spices in the blender and blend for another 1-2 minutes until smooth. Put the blended mixture back in a medium pot and warm on medium heat for 4-5 minutes until heated through.
Makes 4 -5 cups, four servings
Serving size: about 1 cup Calories 60 Protein 2 g Carb 15 g Fiber 1 g Sugars 2 g Fat 0 g Saturated fat 0 g Sodium 106 mg
Read more...
Serving size: about 1 cup Calories 60 Protein 2 g Carb 15 g Fiber 1 g Sugars 2 g Fat 0 g Saturated fat 0 g Sodium 106 mg