Creamy pumpkin soup

Ingredients

• 1 onion
• 1 clove of garlic
• 1 small pumpkin (Hokaido or butternut)
• 500ml vegetable stock
• 500ml coconut milk
• 50g PURYA pumpkin protein
• some salt, pepper, chilli
• a pinch of nutmeg

Topping:

• 265g chickpeas (canned)
• fresh parsley
• some curry powder and sea salt
• 15ml olive oil

Method

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!⁠
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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.⁠