Savory Pumpkin & Orange Pepper Soup

Ingredients

3 cups chopped peeled fresh pumpkin

2 1/2 cups chopped orange bell pepper

1 1/2 cups chopped peeled sweet potato

1/4 cup chopped green onions

1 teaspoon chili seasoning

1 teaspoon ground cumin

2 teaspoons olive oil

1 teaspoon minced fresh garlic

¼ teaspoon salt

5 cups no-salt-added chicken stock

1 tablespoon unsalted butter

1 tablespoon rosemary leaves (optional)

Preparation

1. Preheat oven to 400°.

2. Combine first 8 ingredients in a large bowl. Sprinkle with ½ of the salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400° for 30 minutes or until tender, stirring once.

3. Combine vegetables, stock, and remaining salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.