Pumpkin, Pepper, and Fall Herb Soup | Recipe

Directions

• Preheat oven to 425°F.  
• Cut pumpkin into quarters; discard seeds. Place on a baking sheet, and drizzle with 2 tablespoons olive oil.
• Bake in preheated oven until tender — about 45 minutes to 1 hour. Cool until easy to handle. Remove & discard skin.
• Set aside 1 ½ cups (about 15 ounces) cooked pumpkin; reserve remaining pumpkin for another use.
• Heat remaining 2 tablespoons olive oil in a large saucepan over medium.
• Add onion, celery, peppers, carrots, garlic, thyme, sage, and oregano. Cook, stirring occasionally, until vegetables are very tender — about 6 to 8 minutes. (Do not brown.) Add salt and turmeric. Cook, stirring often — about 1 minute.
• Stir in chicken broth and 1 ½ cups cooked pumpkin, Bring to a simmer. Cover and let simmer 15 minutes. Remove and discard herb sprigs.
• Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape). Secure lid on blender, and place a clean towel over opening in lid. Process until mixture is very smooth — about 1 to 2 minutes.
• Transfer to a large bowl.
• Repeat procedure with remaining pumpkin mixture. Then, stir in the apple cider vinegar.
• Whisk together sour cream and milk in a small bowl.
• Divide soup evenly among 6 shallow bowls. Drizzle with sour cream mixture.
  
• Enjoy!