crumbly pumpkin soup

Ingredients for 1 servings:

• 200 g pumpkin flesh, ready-prepared Hokkaido
• 100 ml water
• 1 bell pepper(s), green
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 50 ml water
• 4 tbsp chickpeas, from the can
• some herbal salt
• chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with peppers and chickpeas

Cut the deseeded, unpeeled Hokkaido pumpkin into cubes and bring to a boil with 100 ml of water, then cook for about 10 minutes until soft. Peel and dice the onion and garlic. Remove the seeds and light-colored membranes from the bell pepper and also dice them. Heat olive oil in a saucepan and sauté the onion and garlic (they shouldn’t brown). Add the bell pepper and 50 ml of water, bring back to a boil, and cook for about 8-10 minutes until al dente. Purée the soft-cooked pumpkin with a hand blender and add to the bell pepper. Add the chickpeas and heat briefly again. Season to taste with herb salt and chili flakes.