Roasted Carrot-Pumpkin Soup by Jason & special guest Hanifa

It’s starting to get cool here’s a recipe to warm you up, using four items from this weeks CSA here at Rogowski Farm.

Ingredients:

• 3-4 bunches carrots
• 4 baby sweet pumpkins
• 3 onions
• 1 garlic
• 1 bunch swiss chard
• 1 baby ginger or ginger nub
• salt and pepper to taste
• EVOO (extra virgin olive oil)

Directions:

Cut pumpkin into quarters and deseed.

Preheat oven to 400 degrees.

Cut onions in half, I leave the skin on, roughly chop carrots, peel garlic, toss in a few tablespoons of EVOO and sprinkle with salt, on pan. On separate pan, toss pumpkin quarters in EVOO spinkle with salt.

Place pans in oven, roast for 30-40 min, carrots and onion should be done a few minutes before the pumpkins, test softness with fork.

While veggies are roasting chop swiss chard and ginger.

Remove skin from pumpkins and onions, put enough water to just cover veggies, puree all roasted veggies and ginger.

Heat soup on medium low, add salt and pepper to taste, turn off heat stir in swiss chard. Serve, enjoy!