Pumpkin and Yellow Pepper Soup With Smoked Paprika

• 1 tablespoon olive oil
• 3 12 cups chopped yellow bell peppers (about 2 large)
• 1 12 cups chopped carrots (about 2 medium)
• 1 cup chopped onion (about 1 medium)
• 12 teaspoon spanish smoked paprika
• 2 garlic cloves, chopped
• 5 cups reduced-sodium fat-free chicken broth, divided
• 14 teaspoon fresh ground black pepper
• 1 (15 ounce) can salt-free pumpkin puree
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted pumpkin seeds, toasted
• 1 tablespoon chopped fresh parsley

1. Heat oil in a Dutch oven over medium-high heat.
2. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally.
3. Add paprika and garlic; saute 1 minute.
4. Add 3 cups broth and black pepper; bring to a boil.
5. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
6. Place one-third of vegetable mixture in a blender.
7. Blend until smooth.
8. Pour into a large bowl.
9. Repeat procedure with remaining vegetable mixture.
10. Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin.
11. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently.
12. Remove from heat; stir in juice.
13. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley.

olive oil, yellow bell peppers, carrots, onion, spanish smoked paprika, garlic, chicken broth, ground black pepper, salt, lemon juice, pumpkin seeds, parsley

Taken from www.food.com/recipe/pumpkin-and-yellow-pepper-soup-with-smoked-paprika-194933 (may not work)