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Pumpkin and Yellow Pepper Soup With Smoked Paprika

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“From Cooking Light November 2006”
READY IN:
1hr 10mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally.
  3. Add paprika and garlic; sauté 1 minute.
  4. Add 3 cups broth and black pepper; bring to a boil.
  5. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
  6. Place one-third of vegetable mixture in a blender. Blend until smooth. Pour into a large bowl.
  7. Repeat procedure with remaining vegetable mixture.
  8. Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.
  9. Remove from heat; stir in juice.
  10. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley.

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