Pumpkin soup with broccoli

Ingredients for 6 servings:

• 1 Hokkaido pumpkin (se), approx. 1.1 kg
• 3 cloves garlic
• 1 piece(s) ginger, approx. 25 g
• n. B. Chili pepper(s), approx. 1 – 2
• 1 bunch of spring onions, the white part
• 800 ml vegetable stock
• 1 tbsp peanut butter
• 3 tbsp soy sauce
• 1 can coconut milk, unsweetened
• 400 g broccoli
• 1 bunch of chives
• e.g. mint
• 100 g rice noodles
• n. B. Salt
• 2 limes, the juice
• some oil (preferably coconut, sesame or peanut oil)
• n. B. Chickpeas, baked

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the pumpkin, remove the seeds and fibers, and dice. Chop the garlic cloves, about 25g of ginger, and the white part of the spring onions. Halve, deseed, and thinly slice 1-2 chilies (depending on taste and spiciness). Chop the chives into small rolls. Trim the broccoli, cut the stems into thin slices or pieces, and cut the florets into bite-sized pieces. Heat a little oil in a sufficiently large pot. Sauté the ginger, chili, and spring onions for 1-2 minutes, stirring frequently. Add the pumpkin and sauté briefly. Pour in the vegetable stock and simmer the pumpkin until soft. Add the coconut milk and peanut butter (you can also omit it) to the pot, blend everything, and add salt to taste. Add the broccoli to the pureed soup and simmer until tender, stirring frequently to prevent burning. While the broccoli is cooking, prepare the rice noodles according to the package instructions. Add the chives and some chopped mint, if desired, to the soup and season with salt, soy sauce, and lime juice. Drain the rice noodles, break them up if necessary, and serve them in bowls. Pour in the hot soup and top with baked chickpeas (a recipe of the same name is available in the database), if desired. Tip: If you don’t want to use chickpeas, which add extra flavor, you can season the soup with a spice blend such as ras al hanout or garam masala.