Creamy Pumpkin-Red Pepper Soup

• 3 cups chopped peeled fresh pumpkin
• 2 1/2 cups chopped red bell pepper
• 1 1/2 cups chopped peeled sweet potato
• 1/4 cup chopped green onions
• 1 teaspoon five-spice powder
• 1 teaspoon ground cumin
• 2 teaspoons olive oil
• 1 teaspoon minced fresh garlic
• 3/8 teaspoon salt, divided
• 5 cups no-salt-added chicken stock (such as Swanson)
• 1 tablespoon unsalted butter
• 1 tablespoon rosemary leaves (optional)

1. Preheat oven to 400u0b0.
2. Combine first 8 ingredients in a large bowl. Sprinkle with 1/8 teaspoon salt; toss well. Place vegetable mixture in a single layer on a jelly-roll pan. Bake at 400u0b0 for 30 minutes or until tender, stirring once.
3. Combine vegetables, stock, and remaining 1/4 teaspoon salt in a large saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in butter. Top with rosemary, if desired.
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pumpkin, red bell pepper, peeled sweet potato, green onions, fivespice powder, ground cumin, olive oil, fresh garlic, salt, salt, unsalted butter, rosemary

Taken from www.myrecipes.com/recipe/pumpkin-red-pepper-soup (may not work)