Pumpkin and Pepper Soup

Pumpkin and Pepper Soup


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This savory soup combines pumpkin, yellow pepper, and paprika pepper. It’s garnished with toasted pumpkin seeds and should be served with warm bread.

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Time needed

5 min preparation + 40 min cooking

Serving Size / Yield

8 servings


  • 4 cups chopped yellow bell pepper
  • 1 cup chopped onion
  • ½ teaspoon paprika
  • 2 chopped garlic cloves
  • 5 cups chicken broth
  • 1 can pumpkin puree
  • 2 tablespoons lemon juice
  • 2 tablespoons toasted pumpkin seeds
  • 1 tablespoon olive oil

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In a large pot over medium-high heat, add the oil, bell pepper, carrot, and onion. Cook for 10 minutes and stir occasionally. Add the garlic and paprika pepper. Sauté for 1 minute and then add 3 cups broth and season with black pepper. Bring the pot to a boil. Cover the pot, lower the heat, and simmer for 20 minutes. Put 1/3 of the mixture in the blender and blend until it is smooth. Pour the soup into a large bowl and repeat with the remaining thirds of the soup. Return the pureed soup to the large pot. Add the rest of the broth and pumpkin. Cook for 10 minutes over low heat. Stir in the lemon juice after removing the pot from the heat. Sprinkle with pumpkin seeds and serve.

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