INGREDIENTS
300 g potatoes, 200 g cleaned pumpkin, 200 g raw kale, 2 celery sticks, 2 carrots, 1 medium onion (chilli pepper if you like), a few slices of bread, a clove of garlic, 4 tablespoons of olive oil
PROCEDURE
Chop celery, carrot and onion, peel the potatoes and slice them, cut the kale leaves into strips and the pumpkin into cubes. In a soup pot, put the oil and all the vegetables, stew on low heat for 10/15 minutes. Add a liter of hot water, a little salt (and the chilli pepper). Cook for 20 minutes. Pass everything through a blender (or a vegetable grinder) to obtain the cream soup. Serve hot with toasted croutons rubbed with a little garlic.