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Roasted Pumpkin and Kale Soup with Elephant Garlic

Serves 8 to 10
Time 1 hr 20 min
Roasting vegetables like carrots and squash bring out their natural sweetness, which pairs perfectly with the earthy, fragrant herbs. Rosemary, thyme and sage are natural companions, so look for them together in a fresh poultry mix package.
Ingredients
  • 1 medium pumpkin or hard squash, peeled and cubed (about 4 cups)
  • 2 large red potatoes, peeled and cubed (about 2 cups)
  • 1 medium yellow onion, coarsely chopped
  • 1 red or yellow bell pepper, coarsely chopped
  • 3 tablespoons canola oil
  • 4 sprigs plus 1 teaspoon chopped fresh rosemary, divided
  • 4 sprigs plus 1 teaspoon chopped fresh thyme, divided
  • 8 leaves plus 1 teaspoon chopped fresh sage, divided
  • 3 cups low-sodium vegetable stock or water
  • 1/2 teaspoon fine sea salt, divided
  • 3 cups cleaned and chopped kale
  • 1/2 teaspoon ground black pepper, divided
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Method

Preheat the oven to 375°F.

In a large bowl, combine pumpkin, potato, onion, carrots and bell pepper.

Add oil garlic, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine.

Divide the vegetables among two baking sheets.

Nestle 2 sprigs rosemary, 2 sprigs thyme and 4 sage leaves into each pan of vegetables.

Roast until vegetables are well browned, but not charred, stirring occasionally, about 1 hour.

Remove whole herbs and transfer the roasted vegetables to a large pot and add stock.

Season with remaining 1/4 teaspoon salt and ¼ teaspoon pepper and bring to a simmer over medium heat.

Add kale and chopped herbs and cook until kale is wilted, about 10 minutes.

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.
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  • 1 medium pumpkin or hard squash, peeled and cubed (about 4 cups)
  • 2 large red potatoes, peeled and cubed (about 2 cups)
  • 1 medium yellow onion, coarsely chopped
  • 1 red or yellow bell pepper, coarsely chopped
  • 3 tablespoons canola oil
  • 4 sprigs plus 1 teaspoon chopped fresh rosemary, divided
  • 4 sprigs plus 1 teaspoon chopped fresh thyme, divided
  • 8 leaves plus 1 teaspoon chopped fresh sage, divided
  • 3 cups low-sodium vegetable stock or water
  • 1/2 teaspoon fine sea salt, divided
  • 3 cups cleaned and chopped kale
  • 1/2 teaspoon ground black pepper, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.