Perfect for this freezing weather, this roasted vegetable soup packs quite a zing.
Combine all ingredients and lay flat on a baking sheet.
Bake at 350 degrees Fahrenheit for about an hour and then at 300 for another hour or longer.
Remove from oven, place in pot.
Add five cups of water. Purée with immersion blender. You can add more water if needed. Garnish with pumpkin seeds if desired.
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