Tomato, Pepper, and Pumpkin Soup

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

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

Serves: 4


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


  • Add bell peppers, onions, pumpkin, garlic, chili, tomatoes, and vegetable broth 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.