• Preheat oven to 400ºF | 200ºC
• Wash the pumpkin skin adequately before cutting. Halve it, scoop out the seeds and slice into wedges. Peel and cut carrots in same size 1 inch (3 cm) pieces.
• Brush or rub 2 tablespoons of olive oil over pumpkin wedges and carrots and place onto a baking sheet, making sure everything ends up in a single layer.
• Sprinkle with 1 teaspoon of salt and roast for 35 minutes or longer, until vegetables are easily pierced through with a fork.
• Remove roasted pumpkin and carrots from oven and set aside to cool for a few minutes.
• Heat 2 tablespoons of olive oil in a cooking pot over medium heat. Once the oil is shimmering, add the pumpkin, carrots, cumin, turmeric, nutmeg and a teaspoon of salt.
• Pour in the water or broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
• Run through the blender until smooth. Add water or broth if needed - it should be thinner than a cream, so it can be sipped in a shot cup. Transfer soup to long shot glasses.
• Place kale chips on top and serve immediately.

Crispy Kale Chips

• Rinse and thoroughly dry kale with a kitchen towel, then cut into small pieces, discarding any large stems.
• Add kale leaves, salt and pepper to a large mixing bowl and drizzle with 1 tablespoon of olive oil. Toss thoroughly and massage with your hands to distribute the oil and seasonings evenly.
• Spread the kale evenly over a large baking sheet, making sure leaves don’t touch each other.
• Adjust the oven temperature to 200ºF 100ºC and bake kale for 15 minutes, then turn the baking sheet around and turn kale leaves to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily. Remove from oven and let cool - chips will crisp up even more once out of the oven.
• Place on top of the soup shooters and serve immediately. If it takes longer it’s better to serve them aside, as too much heat can make kale chips mushy.