Step 1

Preheat the oven to 375°F/190°C. On a parchment-lined sheet pan, toss the cubed squash with the olive oil, salt and pepper. Roast for 30 minutes. Meanwhile, prepare the rest of the ingredients for the soup.

Step 2

In a large soup pot over medium-low heat, add the olive oil, tomato paste, and onion. Cook for a few minutes until the onion turns translucent, stirring often to avoid burning.

Step 3

Next, add the water, yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, pepper. Also add the roasted pumpkin. Bring to a boil over high heat.

Step 4

Once boiling, reduce heat to medium. Cover and cook for 30 minutes to an hour, depending on how tender you like your vegetables. Serve!