Yield: 8-10 servings
Butternut squash serves as a good substitute for the pumpkin.
- ¼ cup olive oil
- 2 medium yellow onions, chopped
- 2 teaspoons minced garlic
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 6 cups chopped fresh peeled pumpkin
- 2 12-ounce jars roasted red peppers in water, drained (1 pound by weight for peppers)
- 3 cups chopped peeled sweet potato
- 10 cups chicken broth (2 ½ quarts)
- optional garnish: chopped scallions, shaved Parmesan cheese, or chopped rosemary
- In a soup pot, heat the oil over medium-low heat. Add the chopped onion, garlic and spices (through salt). Sauté until onion is soft and translucent.
- Add pumpkin, red peppers, and sweet potato to the pot. Stir to combine. Put a lid on it and allow vegetables to steam for about 7 minutes.
- Remove lid and add broth to the pot. Bring mixture to a boil. Reduce heat and simmer for about 20 minutes or until vegetables are soft. Use a blender stick to puree the soup. Thin with additional broth, if required.