Pumpkin and Yellow Pepper Soup with Smoked Paprika

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce pumpkin puree salt-free canned
• 1.5 cups carrots chopped ( 2 medium)
• 5 cups less-sodium chicken broth fat-free divided
• 1 tablespoon parsley fresh chopped
• 2  garlic cloves chopped
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 1 cup onion chopped ( 1 medium)
• 0.5 teaspoon paprika smoked spanish
• 2 tablespoons pumpkin-seed kernels unsalted toasted
• 3.5 cups bell pepper yellow chopped ( 2 large)

Equipment

• bowl
• ladle
• blender
• dutch oven

Directions

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; saut 1 minute.
4. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the vegetables are tender.
5. Place one-third of vegetable mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
8. Pour into a large bowl. Repeat procedure with remaining vegetable mixture.
9. 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.
10. 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.
11. Serve immediately.