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This creamy Roasted Pumpkin Red Pepper soup is your next fall favorite recipe

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RICHMOND, Va - Virginia This Morning fan favorite Shayne Rogers served up a flavorful Roasted Pumpkin Red Pepper Soup. This tasty creation is the perfect meal to warm you up on a cool Fall night.


3 c fresh pumpkin, peeled and chopped

3 c red bell pepper, chopped

1.5 c sweet potato, peeled and chopped

1 sweet onion, sliced

1 t Chinese five-spice powder

1 t cumin

1 T olive oil

2 cloves garlic, crushed

1 t salt

5-6 c low-sodium chicken broth

1 T butter

Sour cream and pumpkin seeds for garnish


Preheat oven to 400 degrees.  Combine vegetables, spices, olive oil and garlic in a large bowl and toss to evenly distribute oil and spices.  Spread onto baking sheet and sprinkle half of the salt evenly over the vegetables. Roast for 30 minutes, stirring once or twice.

Move roasted vegetables to a large Dutch oven with the broth and the rest of the salt.  Bring to a boil then reduce to a simmer for 15-20 minutes.  Blend soup with an immersion blender to your desired texture and stir in butter. Ladle into bowls and top with sour cream and pumpkin seeds.  Serves about 6.