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 (4 Tbsp) 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 (as needed), Dry Mustard (as needed), Dried Sage (as needed), Salt (as needed), Ground Black Pepper (as needed), Chili Powder (as needed), 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 (as needed), and Ground Black Pepper (as needed) 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.