Pumpkin soup with roasted kale

Start by removing the stems from your rinsed kale. Then spread them out on a baking sheet lined with baking paper. Make sure there is air between the kale so that it can 'breathe' and crisp up. Sprinkle an appropriate amount of sea salt over them and then place them in a

While the kale is in the oven, get started on the soup. Start by cutting your pumpkin in half and then scoop out the insides with a spoon. Now cut the pumpkin into small cubes and put it in a pan with oil.

Fry the pumpkin on medium heat while you chop the onion and garlic. Now add the onions, then

preheated oven at approximately 150 degrees for 30-45 minutes.

Bring the pot to the boil and then simmer on low heat.

After about 30 minutes, blend the vegetables. This is best done with a hand blender so the soup doesn't have to come out of the hot pot, but can also be done with a regular blender.

Blend until delicious and creamy, then pour the soup into a deep plate and top with kale and pumpkin seeds.

We also recommend topping it off with a delicious tahini dressing. And you're ready to serve. Enjoy your meal.

Soups:

One large Hocaido pumpkin, 200 grams of red lentils, 1 large zithauer onion, 4 cloves of garlic, Half a teaspoon of turmeric, Juice of half a lemon, 1 liter of water, Oil for frying, Salt

Pepper dressing:

2 tablespoons thin , 2 deciliters soy drink, 2 tablespoons , Salt , 1 tablespoon, Pepper , Juice from half a lemon

Roasted kale:

200 grams fresh kale , A small handful of sea salt