Harvest Pumpkin and Sweet Pepper Soup is a great way to use leftover pumpkin from your foray to the pumpkin patch. I know it’s December and Christmas time, but I’ve gotten behind in my posting and didn’t want to wait until next year to post this recipe in the fall {grin}! So, if you have leftover pumpkin puree’ in your refrigerator or freezer (or even if you don’t; you can use canned pumpkin puree’), this delicious soup is a great way to use it up!
I bet you are wondering if these photos were taken by me! They’re a little different than my normal photos, in that they have a dark background. I love some of the moody food photos that I see on some blogs and wanted to recreate that feeling. But, I don’t have dark walls or even a dark surface.
So how did I do this? The background is a black foam core board that I bought at the craft store! And the “wood” surface is a photography backdrop that I bought through an Etsy shop! Pretty cool, huh?
Anyway, back to Harvest Pumpkin and Sweet Pepper Soup! I had leftover pumpkin from cooking my pumpkin, pureeing it and freezing it. Want to learn how to do that? Check out my post Pumpkin Patch Pal Pumpkin Pie for instructions. Plus, I had orange bell peppers past their prime. So, I defrosted the pumpkin puree ‘and mixed it with other things and Harvest Pumpkin and Sweet Pepper Soup was born!
Savory with a hint of sweetness from the orange bell peppers, Harvest Pumpkin and Sweet Pepper Soup is a creamy soup with no cream! Plus, it’s a lovely shade of orange. Perfect for a cold fall or winter day.
When taking these photos, I realized that I forgot to put a dollop of sour cream on top of the soup! So, this is my attempt to correct that. Since I’m not a professional food photographer (just a home cook who blogs), there are no “do-overs” when I forget to do something!!!
Plus, I wanted an excuse to show readers my sparkly pumpkin that I got at a local gift shop! And, how about that cute owl tea towel! Got that at Cost Plus World Market! Oh, and the candle I’ve had for awhile, but Tiffany pulled out the wick accidentally, so I fixed it and wrote this post on how to do it: How to Replace a Wick in a Pillar Candle.
Here’s the recipe:
Cozy Fall Harvest Pumpkin and Sweet Pepper Soup
Savory with a hint of sweetness, this soup is perfect for a cold fall or winter day. Plus, a good way to use leftover pumpkin and peppers.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Soup
- Cuisine: American
Ingredients
- 1 tablespoon coconut oil
- 1 large yellow onion, peeled and chopped
- 2 large orange bell peppers, seeded and chopped
- 1 clove of garlic, peeled and finely minced
- 1 bay leaf
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon of pepper
- 2 cups of fresh or canned pumpkin puree
- 8 cups chicken stock
- 2 tablespoons fresh minced chives (for garnish)
- 6 tablespoons sour cream (for garnish)
Instructions
- Add coconut oil to a large stockpot and heat over medium heat.
- Add onions and peppers and saute until onions are translucent.
- Add garlic and the rest of the spices (except the chives saved for garnish) and saute a few minutes more.
- Add pumpkin and chicken stock and mix well.
- Bring to a boil, stirring occasionally.
- Lower heat and simmer 20 minutes.
- Remove from heat and remove bay leaf.
- With an immersion blender, blend until creamy.
- Taste and correct seasonings (add more salt and pepper, if needed).
- Serve with fresh minced chives and a dollop of sour cream.
Notes
Makes 12 cups of soup (2 cups per serving). If you don’t have an immersion blender, can blend in a regular blender in small batches.
Tootles,
Related Posts:
(other soup recipes)
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