Recipe: <!-- -->Roasted Pumpkin and Kale Soup with Elephant Garlic<!-- --> | Whole Foods Market

Ingredients

• 1 medium pumpkin or hard squash, peeled and cubed (about 4 cups)
• 2 large red potatoes, peeled and cubed (about 2 cups)
• 1 medium yellow onion, coarsely chopped
• 1 red or yellow bell pepper, coarsely chopped
• 3 tablespoons canola oil
• 4 sprigs plus 1 teaspoon chopped fresh rosemary, divided
• 4 sprigs plus 1 teaspoon chopped fresh thyme, divided
• 8 leaves plus 1 teaspoon chopped fresh sage, divided
• 3 cups low-sodium vegetable stock or water
• 1/2 teaspoon fine sea salt, divided
• 3 cups cleaned and chopped kale
• 1/2 teaspoon ground black pepper, divided