Roasted Pumpkin and Kale Soup with Elephant Garlic

Roasted Pumpkin and Kale Soup with Elephant Garlic

Serves 8 to 10

Look for elephant garlic next to the regular garlic in the produce department. You'll recognize it by the impressive, oversized cloves for which it's known.

  • 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 onion, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 2 red or yellow bell peppers, coarsely chopped
  • 3 cups vegetable stock or water
  • Salt and white pepper, to taste
  • 3 cups cleaned and chopped kale
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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.

Nutritional Info: 
Per Serving:140 calories (50 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 280mg sodium, 21g carbohydrate (3g dietary fiber, 5g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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