crumbly noodle soup with pumpkin

Ingredients for 1 servings:

• 80 g Hokkaido pumpkin(s), prepared
• 70 g soup noodles
• 1 small onion(s)
• 1 tbsp olive oil
• 300 ml water
• 5 saffron threads
• some salt
• chili flakes
• some freshly chopped parsley for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

made very quickly

For this soup, I peeled the Hokkaido lettuce with a vegetable peeler and cut it into smaller cubes. Peel and finely dice the onion. Heat the olive oil in a saucepan and sauté the onion. Add the water, saffron threads, and a little salt and bring to a boil. Then add the noodles and pumpkin. I used soup noodles, which only needed to cook for 5 minutes. If the soup noodles need longer to cook, please add the pumpkin later, as it should be soft but still retain its cubed shape. Season with salt and chili flakes and serve sprinkled with parsley.