<p>When the leaves start to change colour in the forest I somehow start craving pumpkin soup like crazy. We usually eat it as a main dish for lunch, so it is great to add something to it, just to give it a twist and make it a little bit more interesting, special. So this time Jernej added roasted peanuts and kale and it turned out extremely good. Love the combination of a warm pumpkin soup and roasted peanuts and kale. We also add a bit of creme fraiche, simply because we love it. Truly heavenly. </p>
Preheat the oven to 190°C / 375 °F. Line a baking tray with parchment paper. Clean the hokkaido pumpkin, cut on 1 cm / 0.4 inch thick slices. Arrange all over the baking tray, add the garlic. Peel the onion, slice it to quarters and add to the baking tray. Drizzle with olive oil and a pinch of sea salt and black pepper. Bake for 1 hour.
Roast the pumpkin
Place a medium size pot over a medium high heat. Add the butter and chopped onions. Fry on a low heat for about 10 minutes. Add the baked pumpkin, cloves of garlic and baked chopped onion. Add 700ml milk, season to taste with salt and pepper and cook for about 5 minutes.
Roasted peanuts and kale
Set a pan over low heat. Fry the peanuts and walnut oil for about 2-3 minutes. Clean the kale, remove the stems and add it to the pan. Fry for about 4 minutes. Transfer to a plate.
Using a blender or hand blender, blend the pumpkin, so that you get a nice, silky soup. Add the rest of the milk, to make the soup as thin as your own preference. Otherwise leave it as it is. Serve in a soup bowl, topped with roasted peanuts and kale. You can also add a dollop of cream fraiche.