Pumpkin and Roasted Red Pepper Soup
Servings: 6
Ingredients
- 2 cans pumpkin puree
- 2 roasted red peppers, chopped
- ½ yellow onion, diced
- 3 roma tomatoes or 2 small tomatoes, chopped
- ½ tsp ground paprika
- ½ tsp rosemary leaves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp olive oil
- 1-2 tsp better than bouillon
- ½ cup milk or half and half
- 1 cup water
- salt to taste
- freshly ground pepper
- additional rosemary leaves for garnish (optional)
Instructions
- Heat olive oil in a medium pot over medium heat. Add the diced onion and sauté until tender and translucent.
- Add the tomatoes and cook until they begin to break down. Stir in the paprika, rosemary, and thyme. Cook for another minute until fragrant.
- Add the pumpkin puree, roasted red peppers, water, and Better Than Bouillon. Stir to combine. Reduce the heat to medium-low and simmer for 10 minutes.
- Turn off the heat and puree the soup with an immersion blender until smooth. Stir in the milk or half-and-half. Season with salt. Return the soup to low heat and simmer gently for another 5 minutes. Add more water if the soup is too thick.
- Serve warm with freshly ground black pepper and additional rosemary leaves for garnish.