Yellow Pepper and Pumpkin Soup

This is a salty, mild puree take on pumpkin soup. I think it’s good as a side dish or appetizer to a big meal. But it can also work as the main dish, served with toasted rolls or crackers. If you like it a bit spicier, feel free to add more paprika. I altered a recipe I found to make this one (as you can see it’s a small serving size: only about three bowl-fulls). If you want a larger amount, add more broth, yellow pepper and seasonings.

Ingredients (about 3 servings)

1 small white onion, minced

2 garlic cloves, chopped

2 large carrots, peeled and sliced

1 yellow bell pepper, diced

1 teaspoon paprika

Salt and pepper, to taste

2  cups vegetable broth

1 15-ounce can pumpkin puree

1 tablespoon lemon juice

fresh parsley, to garnish if desired


1. Cook the onion and garlic in a medium soup pot with olive oil for about five minutes. Add the carrot and bell pepper and saute for about three minutes, until tender.

2. Add the paprika, salt and pepper, and broth. Bring to a boil, then reduce heat, cover and simmer 20 minutes until the vegetables are tender.

3. Carefully pour the soup into a blender. Secure blender lid and blend until smooth. Then carefully pour the puree back into the soup pot.

4. Stir in the can of pumpkin and cook on low for about ten minutes. Add more seasoning if desired, to taste. Remove from heat and stir in the lemon juice. Serve and enjoy.


Tags: , , ,

Categories: Main dish, Season: Fall, Side dish, Soup


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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