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.



  • 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)


Cut pumpkin into quarters and deseed.

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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.

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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.

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While veggies are roasting chop swiss chard and ginger.

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

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

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About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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