September 20th, 2018


By request


2.5 lb red, yellow, and orange bell peppers (about 3)
1 Tbsp olive oil
1 cup chopped shallots (about 3)
2 garlic cloves, minced
1 Tbsp marjoram
3 cups canned chicken or vegetable broth
3 cups pumpkin puree
½ cup half and half
2 tsp red wine vinegar
Dash cayenne pepper
Sliced fresh basil

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and marjoram and sauté 3 minutes. Add 3 cups broth and pepper slices. Simmer uncovered until peppers are very soft, about 20 minutes.

Add pumpkin puree. Blend until smooth. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with basil.