1Cut potatoes and yellow squash into small pieces and place in greased (or oiled) oven-safe pan. Cover with foil and oven-roast at 400 degrees for 1 hour.
2While the vegetables are roasting, combine olive oil, bell peppers, green onions, and jalapenos in a large pot. Saute until soft then add the corn, pumpkin, and all spices and let simmer on low heat until potatoes and squash are done.
3Stir the roasted potato and squash pieces into the pot with the other ingredients. Let soup simmer for 10-15 minutes then remove from heat. Stir in sour cream.