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At the heart of this recipe are a few key ingredients that not only contribute to the soup’s rich flavor but also pack a nutritional punch. Understanding these components can enhance your cooking experience and inform your dietary choices.

Pumpkin & Roasted Red Pepper Soup

Warm up this autumn with a comforting bowl of Pumpkin & Roasted Red Pepper Bliss Soup. This delicious recipe combines the natural sweetness of pumpkin with the smoky richness of roasted red bell peppers, creating a nutritious dish that delights the senses. Perfect for cozy dinners or gatherings, this soup features aromatic garlic, onion, and spices, giving it depth and character. Elevate your meal by adding coconut milk or heavy cream for a creamy finish, and enjoy garnished with fresh herbs and pumpkin seeds for an added crunch. Embrace the flavors of the season and savor every spoonful!
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Ingredients
  

2 cups pumpkin puree (canned or homemade)

2 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup coconut milk or heavy cream

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or cilantro for garnish (optional)

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, cover with foil or a clean kitchen towel for 10 minutes to steam, then peel off the skin and discard the seeds. Chop the roasted peppers.

    Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: Add the roasted red peppers, pumpkin puree, cumin, smoked paprika, and broth to the pot. Stir well to combine all the ingredients and bring to a simmer. Allow to cook for 15-20 minutes, letting the flavors meld together.

        Blend the Soup: Using an immersion blender, puree the soup until it’s smooth. Alternatively, you can transfer the soup in batches to a countertop blender (be careful with hot liquids).

          Add Creaminess: Once blended, return the soup to the pot (if using a countertop blender) and stir in the coconut milk or heavy cream. Season with salt and pepper to taste. Heat through for another 5 minutes.

            Serve: Ladle the soup into bowls and garnish with fresh basil or cilantro if desired. Serve hot with crusty bread or a side salad.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings