This pepper and pumpkin soup is a delicious appetizer. Pumpkin and pepper make the iconic cold-weather flavor. Then, oregano, thyme, and sage create full flavor complexity in this simple soup. It’s a perfect fall soup and tastes best with herbaceous garnishes and toasted french bread on the side.
6
servings30
minutes1
hour20
minutes300
kcalThis rich pumpkin and squash soup recipe is a flavorful fall option. It has a longer cook time but is quite simple, requiring little attention throughout.
1 sugar pumpkin, butternut squash or kabocha squash
4 tablespoons olive oil
1 ½ cups chopped yellow onion
1 cup chopped red or green peppers
1 ½ cup chopped celery
½ cup chopped carrots
6 crushed garlic gloves
4 thyme springs
1 sage sprig
1 oregano sprig
¾ teaspoon salt
Pepper to taste
½ teaspoon turmeric
6 cups chicken broth
2 tablespoons apple cider vinegar
4 tablespoons sour cream
3 tablespoons whole milk
Yellow peppers chopped for topping (optional)
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