Although the folks at Weather.com and Weather Channel have clearly lied about the temperatures and the humidity dropping, I'm still cooking as if it were fall for real. So pumpkin it is again, this time used to make soup. In the near future, if it ever does cool off I want to make pumpkin risotto and pumpkin ravioli, but for now soup it is because this one is great served both hot or cold.
Either way it's incredibly easy to make and the results are definitely worth it if you like a nice combination of sweet and smoky flavors like I do.
PUMPKIN AND SMOKED PAPRIKA SOUP
Makes 4 servings
1 tablespoon extra virgin olive oil
1 red bell pepper
1 yellow bell pepper
2 tablespoons smoked paprika
2 garlic cloves, sliced
1 quart good quality chicken stock (or veegtable stock if you want to make it completely vegetarian)
Salt and pepper
1 15-ounce can pumpkin
Chop vegetables and heat oil in a dutch oven casserole. When oil is warm add chopped vegetables, season with salt and pepper to taste and cook everything on medium high heat for about 10 minutes.
Add paprika and garlic and toast for a minute, stirring vigorously.
Process soup with an immersion blender or in a regular blender, then put the pureed vegetables back in the casserole. Add remaining broth, pumpkin, and more salt, eppper and paprika if you'd like. Warm, stirring frequently , for about 10 minutes.