1. Cut the bacon and start frying it in a large soup kettle
2. Prepare all the vegetables as directed
3. Add the chopped onions, celery, and leeks into the kettle with fried bacon bits
4. Add minced garlic and mix well
5. Add chopped carrots, paprika, and the frozen peas mixing well 
6. Add the vegetable stock and let it come to simmer, cooking until the carrots are nearly done
7. Add the chopped kale leaves, and let it simmer until done (about 5 - 7 minutes)
8. Check the flavor, and adjust with salt and pepper as needed

Serve with freshly baked rolls or artisan bread

* To make a more hearty soup, you can add small chopped potatoes or dry lentils into the mix of vegetables. 
** You can leave the bacon out and use olive oil instead, but the flavor needs to be adjusted as well.

1. Heat the oven on 180 C/ 350 F
2. Wash the squash and sweet potato
3. Cut them in lengthwise
4. Scrape the seeds off from the squash with a spoons
5. Rub the cut sides with olive oil, sprinkle with salt and pepper
6. Set the vegetables on a cookie sheet with the cut sides down and put into the oven
7. Roast them for an hour or until done
8. Chop the onion and garlic and saute in a stainless steel kettle
   
9. Scrape the roasted vegetable 'meat' into a kettle
10. Add the rest of the ingredients except the spices
11. Mix with a stick mixer until smooth
12. Add the spices to taste and mix well 
13. Serve with artisan bread 

~ FOUR SERVINGS
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*the cream can be substituted with coconut milk, the flavor will be different yet still delicious