Roasted Tomato Pumpkin Soup

Peel Pumpkins (11 3/4 cups) using a vegetable peeler and cut off stem.

Remove stem from Roma Tomatoes (2 1/4 cups) and cut into quarters.

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.

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.

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.

Remove from heat and blend with a hand held emersion blender until smooth. Adjust consistency using Chicken Broth (1 cup) . Adjust seasoning if desired.

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.

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.

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.

Ladle soup into serving bowls. Swirl a dab of Sour Cream (1/2 cup) into each and top with crispy leeks.