Soul food in autumn: My recipe for a healthy pumpkin soup with kale chip

That's how it works:

Peel, core and cut a pumpkin of your choice (I used butternut) into large cubes.

Cut 1 red onion into eighths

1-2 whole garlic cloves without peel (optional)

Put everything in a baking pan seasoned with a little olive oil, salt and pepper 350 degrees in the oven for 20-25 minutes

When the pumpkin is done and has got a nice color, put everything with 2 cups of vegetable stock in a blender and puree it until the soup is fine and creamy (you can also use a saucepan and a hand blender).

If you like it creamier, puree a soft-boiled potato with it. Season to taste, and serve the pumpkin soup with a kale chip ( kale chips -homemade) and crispy toasted baguette.

Bon Appetit.