Lunch: Pumpkin and Yellow Pepper Soup with Smoked Paprika Recipe | MyRecipes

Recipe by Jackie Mills Mildly sweet, creamy, with a touch of smokiness" describes this luscious soup that's made with pumpkin puree, yellow bell peppers, carrot, and onion, and topped with toasted pumpkin seed kernels.

This recipe includes superfoods such as:

Lemon

Health benefits of Pumpkin and Yellow Pepper Soup with Smoked Paprika Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tablespoon olive oil
3 1/2 cups chopped yellow bell pepper (about 2 large)
1 1/2 cups chopped carrot (about 2 medium)
1 cup chopped onion (about 1 medium)
1/2 teaspoon Spanish smoked paprika
2 garlic cloves, chopped
5 cups fat-free, less-sodium chicken broth, divided
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can salt-free pumpkin puree
2 tablespoons fresh lemon juice
2 tablespoons unsalted pumpkin-seed kernels, toasted
1 tablespoon chopped fresh parsley

Instructions

Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; sauté 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.
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. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.

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