Pumpkin And Yellow Pepper Soup With Smoked Paprika

• 1 tablespoon olive oil
• 3 1/2 cups chopped yellow bell pepper (about 2 large)
• 1 1/2 cups chopped carrot (about 2 medium)
• 1 cup chopped onion (about 1 medium)
• 1/2 teaspoon Spanish smoked paprika
• 2 garlic cloves, chopped
• 5 cups fat-free, less-sodium chicken broth, divided
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can salt-free pumpkin puree
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted pumpkin-seed kernels, toasted
• 1 tablespoon chopped fresh parsley

1. Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; saute 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
2. Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.
3. Return pureed vegetable mixture to Dutch oven; stir in remaining 2 cups broth and pumpkin. Cook over low heat for 10 minutes or until thoroughly heated, stirring frequently. Remove from heat; stir in juice. Ladle 1 cup soup into each of 7 bowls; top each serving with about 1 teaspoon pumpkinseeds and about 1/2 teaspoon parsley. Serve immediately.
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olive oil, yellow bell pepper, carrot, onion, spanish smoked paprika, garlic, chicken broth, freshly ground black pepper, salt, lemon juice, kernels, parsley

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