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As the leaves change color and the air turns crisp, there's nothing quite as comforting as a warm bowl of soup. Silky Pumpkin & Roasted Red Pepper Soup is a delightful dish that embodies the essence of fall, offering both warmth and nourishment. This creamy, vibrant soup not only satisfies the palate but also brings a host of health benefits, thanks to its star ingredients: pumpkin and roasted red peppers.

Pumpkin & Roasted Red Pepper Soup

Warm up your fall evenings with this Silky Pumpkin & Roasted Red Pepper Soup. This creamy and nutrient-packed dish combines pumpkin's rich flavor and health benefits with the sweetness of roasted red peppers. Easy to make, it's perfect for cozy nights or impressing guests. With spices that elevate every spoonful and a delightful texture, this soup is a must-try addition to your autumn recipe collection. Discover the comfort of seasonal ingredients in every bowl!
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Ingredients
  

2 cups pumpkin puree (canned or fresh)

2 large roasted red peppers, peeled and chopped

1 medium onion, diced

2 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or cream)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley, for garnish

Optional: a splash of balsamic vinegar for a tangy twist

Instructions
 

Prepare the Ingredients: If using fresh pumpkin, roast it until tender, scoop out the flesh, and set it aside. Roast the red peppers over an open flame or in the oven until the skin blisters, then place in a bowl covered with plastic wrap to steam for about 10 minutes. Peel and chop after cooling.

    Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and garlic. Sauté until onions are translucent, about 5-7 minutes.

      Add Spices: Stir in the ground cumin and smoked paprika, cooking for an additional minute until fragrant.

        Incorporate Pumpkin and Peppers: Add the pumpkin puree and roasted red peppers to the pot. Stir well to combine with the sautéed onion and garlic.

          Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a simmer. Allow to cook for about 15 minutes to meld the flavors, stirring occasionally.

            Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a blender (in batches if necessary) and blend until creamy.

              Cream it Up: Return the blended soup to the pot and stir in the coconut milk. Heat through, adjusting the consistency with more broth if necessary. Season with salt and pepper to taste. For an extra depth of flavor, consider adding a splash of balsamic vinegar.

                Serve: Ladle the soup into bowls, drizzle a little extra coconut milk on top if desired, and garnish with fresh basil or parsley. Enjoy warm with crusty bread.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings