Why This Recipe Stands Out
Filled with ingredients that are just what your body needs inside and out during the fall season. Orange peppers and pumpkin are both great for the skin. They’re both great sources of vitamin A, beta-carotene, vitamin C and antioxidants. These compounds help protect the skin from sun damage, promote collagen production for supple skin, reduce inflammation, and combat free radicals that contribute to aging and skin damage, providing a more youthful-looking complexion.
Pumpkin and orange peppers are good sources of potassium, and fiber. Great for eye health, kidney health, blood sugar control, weight management, as well as a great immune system boost.
4 servings/bowls
Ingredients
4 Orange Bell Peppers, seeds removed and quartered,
1 large yellow onion sliced in medium strips
1 15oz can puréed pumpkin
1 clove garlic
2 cups chicken or vegetable broth
1/2 cup high quality Extra Virgin Olive Oil
1 t orange zest
Spice Mixture-
1/4 t each-
-
Ground Ancho or Aleppo pepper
-
Smoked Paprika
-
Unsweetened Cocoa Powder
- Sea Salt & Ground Pepper to taste
How to Make It
- Spread peppers & onions on parchment lined baking sheet tossing well with extra virgin olive oil. Bake at 425 degrees for 30 minutes, adding garlic -drizzled with a bit of evoo the last 5 minutes
- Bring peppers, onions & garlic to room temperature and purée with pumpkin in blender or processor, slowly adding broth and spice mixture,
- 1/2 t sea salt (more or less to taste) until well blended
- Add orange zest and 1 T extra virgin olive oil. Blend another minute
- Pour into saucepan, simmering on low heat for 20 minutes or until hot
- Add salt & pepper to taste
- Serve in bowls or in small cordial glasses as an appetizer
Serving Suggestions
Drizzle with a spicy extra virgin olive oil, a bit of crema, slice of avocado, toasted pepitas & chopped fresh cilantro.
Variations
Substitute carrots, butternut squash or sweet potatoes for pumpkin
Add yellow or orange tomatoes for a kick of acidity
Sprinkle with crushed corn tortilla chips
Top with a toasted baguette slice drizzled with evoo & shaved manchego cheese
Top with a dollop of yogurt