Creamy pumpkin soup
Fry an onion and a clove of garlic, finely chopped, until translucent .
Then add the finely chopped pumpkin (Hokkaido or Butternut) and sauté. Season with curry powder, salt, pepper, a little chili and a pinch of nutmeg. Once everything is steamed, the vegetables with 500ml vegetable broth deglaze. Add a can (500ml) of coconut milk and simmer until the pumpkin pieces are tender. Puree in the blender and then stir in 50g PURYA pumpkin seed protein. As a topping pumpkin seeds, parsley and baked chickpeas are suitable!
Baked Chickpeas: Mix 265g chickpeas from the tin with 15ml olive oil, some curry powder and sea salt and bake in the oven at 215 ° C for about 20 minutes until they get crispy.