Roasted Red Pepper and Pumpkin Soup

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


  1. 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.
  2. 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.
  3.  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.


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