Peel and finely chop the onion. Trim and chop the carrot. Peel and crush the garlic. Peel, quater and core the pears. Cut them into small chunks.
Heat a pan. When warm pour in 1/2 tbsp oil. Add the prepped veg and pear. Fry on a gentle heat for 5 mins, stirring occasionally.
Dust in the mixed spice and fold to coat the veg. Crumble in the veg stock and pour in 1L boiling water. Simmer for 10 mins.
Pull the leaves from two stems of kale. Finely shred the leaves and set aside for later. Roughly chop the remaining kale, stalks and leaves.
Toast the pumpkin seeds with a pinch of salt for 2-3 mins till popping and nutty smelling. Tip into a bowl.
After the soup has simmered for 10 mins, add the chopped kale. Stir to wilt it. Cook for 2 mins. Blend the soup till smooth. Add the reserved shredded kale and the zest from the lemon. Add the juice from half the lemon. Season and taste. Add more lemon juice as necessary.
Serve the soup in warm bowls with the toasted pumpkin seeds scattered on top.