A ton of flavor is packed into this recipe for Roasted Cabbage Tomato Pumpkin Bean Soup, and also a ton of ingredients that are good for you. You can tell that just by looking at the recipe name. It was submitted by Marty McIntyre, who must appreciate a well-made soup.
Roasted Cabbage Tomato Pumpkin Bean Soup
Preheat oven to 400°.
Place cabbage and peppers in a 9-by-12-inch pan, preferably glass. Sprinkle paprika, black pepper, and salt on top, and dribble olive oil across top to taste. Roast in oven until cabbage begins to turn black on edges. Stir thoroughly and return to oven. Roast a total of 40 minutes, including time before first stirring.
When done, place half of the mixture in a food processor. Add pumpkin and broth, and process until smooth. Transfer to a large pot, and add tomatoes, beans, and the remaining cabbage-pepper mix. Heat before serving. Add more broth if you like a thinner soup.
— Marty McIntyre