Extra Red Soup

If you’d like to serve this soup cold, swirl 1 cup of plain yogurt or sour cream into it just before serving for a creamy and delicious flavor.

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 8 medium red bell peppers, seeded and sliced
  • 1 cup yellow onions, sliced
  • 1½ cups pumpkin, cubed
  • 2 garlic cloves, crushed
  • 1 jalapeño pepper, seeded and chopped
  • 1½ cups tomatoes, diced
  • 2 cups vegetable stock
  • 2 Tbsp. fresh basil, chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Add bell peppers, onions, pumpkin, garlic, chili, tomatoes, and stock to a large saucepan and bring to a boil.
  • Simmer for 25 minutes, or until bell peppers and pumpkin are soft. Drain, keeping vegetables and liquid in separate bowls.
  • Blend vegetables in a food processor and place back in saucepan with liquid. Add basil, salt, and pepper to soup and heat thoroughly.

Recipe Information

Serves: 4

Ingredients

  • 8 medium red bell peppers, seeded and sliced
  • 1 cup yellow onions, sliced
  • 1½ cups pumpkin, cubed
  • 2 garlic cloves, crushed
  • 1 jalapeño pepper, seeded and chopped
  • 1½ cups tomatoes, diced
  • 2 cups vegetable stock
  • 2 Tbsp. fresh basil, chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Add bell peppers, onions, pumpkin, garlic, chili, tomatoes, and stock to a large saucepan and bring to a boil.
  • Simmer for 25 minutes, or until bell peppers and pumpkin are soft. Drain, keeping vegetables and liquid in separate bowls.
  • Blend vegetables in a food processor and place back in saucepan with liquid. Add basil, salt, and pepper to soup and heat thoroughly.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium430mg
Total Carbohydrate27g
Dietary Fiber6g
Sugars16g
Protein4g