Oriental pumpkin soup with chickpeas

Ingredients for 3 servings:

• 1 Hokkaido pumpkin(s)
• 1 onion(s)
• 1 piece(s) ginger, thumb-sized
• 1 large carrot(s), red
• 1 lime(s), organic
• 1 small bunch of coriander
• 2 apples, crumbly
• 2 tbsp vegetable broth
• 1 tbsp Ras el Hanout
• Salt
• Sugar
• 1 pack of tomatoes, chopped
• 1 can chickpeas
• 100 g date(s), dried, pitted, chopped
• 1 stalk coriander, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the Hokkaido mushrooms, remove the seeds, and cut into pieces. Roughly dice the onion. Peel the ginger with a small spoon and chop it into pieces. Pour the oil into a large pot and fry the pumpkin, onion, and ginger. Stir frequently to prevent it from burning. Meanwhile, peel, core, and slice the two apples, add them to the pot, and fry briefly. Add a little salt to the mixture. Peel and slice the red carrot, and add it to the pot. Add the diced tomatoes, about 1 liter of hot water, and most of the coriander. Season with vegetable stock, ras el hanout, and grated lime zest. Simmer with the lid half closed for about 30 minutes, until the pumpkin is soft. Remove the pot from the heat and purée the soup. Season to taste with salt, the juice of half a lime, sugar, and, if desired, ras el hanout. Add the drained chickpeas and heat through. Cut the dates into small pieces, chop the rest of the coriander and sprinkle it on the soup to taste after serving.