Directions
Preheat oven to 450° F (230° C). Place all vegetables in large shallow baking pan. Combine olive oil and garlic; drizzle over top. Bake 15-20 minutes, stirring once, until vegetables are fork tender.
Place half the vegetables in food processor or blender. Add 1 cup (250 mL) vegetable broth to processor. Process until almost smooth. Pour into large saucepan. Repeat with remaining vegetables and 1 cup (250 mL) of broth. Add remaining vegetable broth, cumin and red pepper flakes to saucepan. Bring to a boil over medium heat, stirring often.
Serve in soup bowls. Sprinkle with cheese and pumpkin seeds.
To toast pumpkin seeds, place on baking sheet. Bake at 350°F (180°C) about 3 minutes. For ease in cubing squash, first heat in microwave oven on HIGH 1 minute to soften. If Manchego isn't available, substitute Asiago cheese, crumbled.