Ingredients

The following ingredients have 5 Servings
  • 4 large red bell peppers
  • 1 (14-ounce) package frozen roasted corn
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup vegetable stock
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon sea salt
  • ¼ teaspoon coarsely ground black pepper
  • ¼ cup unsalted dry-roasted pumpkin seeds (pepitas)
  • ¼ cup fresh cilantro leaves

Instruction

  • Preheat the broiler. Line a large baking sheet with foil. Place the bell peppers on the prepared baking sheet. Broil 4 to 5 inches from heat for 8 to 10 minutes or until charred on all sides, turning occasionally. Transfer to a bowl. Cover with plastic wrap and let stand for 10 minutes. Peel off skins; discard skins, stems, and seeds. Coarsely chop the bell peppers.
  • Set aside ¼ cup of the corn. Combine the chopped bell peppers, remaining corn, onion, garlic, 1 cup water, stock, chili powder, cumin, coriander, salt, and pepper in a 4-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 20 minutes; cool slightly.
  • Transfer half of the mixture to a food processor or blender. Process or blend until nearly smooth; repeat with the remaining mixture. Return the puréed mixture to the Dutch oven and heat through.
  • Microwave the reserved corn for 30 seconds or until heated through. Sprinkle the soup with the reserved corn, pumpkin seeds, and cilantro.