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
Scale
- 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.
Find it online: https://tootsweet4two.com/harvest-pumpkin-and-sweet-pepper-soup/
