Season liberally with olive oil, salt and pepper, and a sprinkling each of cumin and ginger. Stir the fruit and veggies around in the pan to ensure each piece is well coated with oil and seasonings. Roast at 375 °F for 30 minutes.
This soup also freezes very well if the recipe makes too much for you to eat all at once! I like to make big batches of things and freeze them so I always have something healthy on-hand for dinner. It comes in handy on those super busy days!