On October's Show: Taste of Autumn Creamy Pumpkin Soup

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes.

Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.