Sweetcorn, squash and kale soup

1 340g can sweetcorn
1 squash
1 thumbnail-sized piece of root ginger
1 handfull kale
1 pint veg stock
olive oil
squash pips

Sweat the ginger and squash in the olive oil for a few minutes. Add the sweetcorn and stock. Bring to the boil and cook until the squash is tender.

Add the kale and cook a little more. Add to a blender and hit Pulse a few times. Remember - keep it chunky!

Meanwhile, toast the squash pips and grind up in a blender. Garnish the soup with ground up pips.