Roasted Pumpkin & Kale Soup with Elephant Garlic

Try adding cooked cubed chicken breast or turkey for added protein. I used both pumpkin and acorn squash for this soup and it was yummy. I made a double batch and froze half. It kept well and I will definitely be making it again in the future.

Yield: 8-10 servings

cooking spray

4 cups peeled, cubed pumpkin and/or hard squash

2 cups peeled, cubed sweet potato

1 tbsp. olive oil

3 large cloves elephant garlic, minced

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh thyme

1 tbsp. chopped fresh sage

2 medium onins, coarsely chopped

2 large carrots, coarsely chopped

2 red bell peppers, coarsley chopped

3-4 cups vegetable or chicken stock or water

to taste salt & white pepper

3 cups cleaned, chopped kale or spinach

  1. Preheat oven to 375 degrees.
  2. Line a large roasting pan with foil and coat with cooking spray. Place pumpkin and potato in prepared pan and toss with oil,  herbs, and garlic. Roast for about 30 minutes. Add remaining vegetables (except kale) to pan and roast an additional 20-30 minutes or until vegetables are well-browned but not charred. Remove pan from oven.
  3. Place roasted vegetables and vegetable stock  in a large stock pot. Season with salt and pepper to taste. Heat over medium-high heat until pumpkin begins to soften and combine slightly with stock. Add chopped kale and cook over medium heat until done, about 10 minutes.

Based on recipe from


banner ad

Leave a Reply