Creamy Pumpkin Soup

Soak the chickpeas in cold water overnight. The next day, boil them in water for 30–40 minutes until soft. Drain the water through a sieve and place the chickpeas to the side. Quarter the pumpkin, remove the seeds, and finely dice 100 g for the topping. Chop the remaining pumpkin into large cubes for the soup. Peel and finely chop the onions. Peel and finely grate the ginger.

Heat the clarified butter in a pot. Brown the onions, ginger and pumpkin in the pot for 3 minutes, dust with curry powder and allow to briefly sweat. Add the chicken stock to the soup base. Cover with the pot lid and allow to simmer over a mild heat for around 30 minutes.

Once the pumpkin is soft, add the 70g butter and coconut milk and finely puree everything with a hand blender. Generously season the pumpkin soup with salt, pepper and lime juice.

Wash the kale, shake dry, remove the leaves from the stems and chop coarsely. Brown the diced pumpkin in a pan with the remaining 30g of butter, add the chickpeas and kale and briefly toss, seasoning with salt.

Serve the soup with the browned topping. You can also garnish and serve with pumpkin seed oil and pumpkin seeds as desired.