Roasted Pumpkin and Kale Soup with Elephant Garlic

Serves 8 to 10

Ingredients
4 cups peeled and chunked pumpkin or hard squash
2 cups peeled and chunked red potato
3 tablespoons canola oil
3 large cloves elephant garlic, minced
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh sage
2 medium onions, coarsely chopped
2 large carrots, coarsely chopped
2 red or yellow bell peppers, coarsely chopped
3 to 4 cups vegetable stock or water
Salt and white pepper to taste
3 cups cleaned and chopped kale

Preheat oven to 375°F. Chop vegetables. Place pumpkin and potato in a large roasting pan and toss with oil, garlic and herbs. Roast for about 30 minutes, uncovered.

Add remaining vegetables except kale. Roast for another 20 to 30 minutes or until vegetables are well-browned but not charred.

Remove pan from oven. Place roasted vegetables and stock in a large stock pot. Season 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.