Pumpkin Soup with Chickpeas

Clean the young onions, chop and fry in oil.

Peel the pumpkin, remove the seeds and cut into pieces. Sauté with the young onions. Add soup and bring to a boil.

Let simmer for 20 minutes, puree and season with cumin, ginger, turmeric, salt and pepper. Finish with a little lemon juice and crème fraîche.

Turn the cooked chickpeas in oil, ‘bread’ with salt, pepper and cumin and fry in a non-stick pan.

Wash and finely chop the parsley and mix into the chickpeas.

Arrange the pumpkin soup with chickpeas and serve hot!

Preparation Tip:

If you like it spicy, add some chili flakes!

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