step 1
Preheat oven to 300 degrees F (150 degrees C).
step 2
Peel Pumpkins (11 3/4 cups) using a vegetable peeler and cut off stem.
step 3
Cut in half vertically and scoop out seeds, reserve seeds for roasting if desired.
step 4
Cut into approximate 1 1/2-inch chunks and place on a parchment lined baking sheet.
step 5
Remove stem from Roma Tomatoes (2 1/4 cups) and cut into quarters.
step 6
Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with Olive Oil (1/4 cup) and roast in preheated oven for 1 1/2 hours. Add Garlic (2 cloves) to the tray during the last 1/2 hour.
step 7
Peel and chop Onion (1) into 1/2-inch chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes.
step 8
To the pot add roasted vegetables, Chicken Broth (4 cups), Fresh Oregano (1 Tbsp), Smoked Paprika (1/2 tsp), Dry Mustard (1/2 tsp), Dried Sage (1/4 tsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Chili Powder (1/4 tsp), and Crushed Red Pepper Flakes (1 pinch). Cover and simmer for a minimum 30 minutes.
step 9
Remove from heat and blend with a hand held emersion blender until smooth. Adjust consistency using Chicken Broth (1 cup). Adjust seasoning if desired.
step 10
Combine All-Purpose Flour (1 Tbsp), Corn Starch (1 Tbsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) in a shallow dish.
step 11
Trim ends from Leek (1) and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4 inch slices and separate rings.
step 12
Toss leek slices in flour mixture to gently coat.
step 13
Add Canola Oil (1 cup) to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices, shake off any excess flour, and add to oil.
step 14
Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
step 15
Ladle soup into serving bowls. Swirl a dab of Sour Cream (1/2 cup) into each and top with crispy leeks.
