INGREDIENTS: (for 3-4 pers./main course or 5-6 pers. / starter)
for the soup: 1 Hokkaido pumpkin, medium-sized 1 pkg. green soup (1/4 celery tuber, 2 parsley stems, 2 carrots, 1/2 leek) 3 tbsp rapeseed oil 1 tsp Raz-el-Hanout some salt 1 l water optional: 1 TL turmeric powder
for the spicy seeds & black beans: 1 tin of black beans 1 teaspoon goulash spice OR 1 teaspoon paprika, sweet and some chilli, dried or fresh 1 tablespoon pumpkin seed oil 1 tsp rapeseed oil some salt
Wash and dice the soup vegetables.
Heat rapeseed oil in a large saucepan and fry the vegetable cubes until hot except for the parsley.
Add water and parsley.
Let the soup simmer for about 20 minutes.
Meanwhile cut the pumpkin, remove the seeds and cut into cubes.
Place the pumpkin cubes on a baking tray lined with baking paper and season with rapeseed oil, salt and Raz-el-Hanout. Bake for 20 minutes at 200 degrees circotherm in the oven.
Take the beans out of the tin and wash them thoroughly in a sieve. Mix beans together with pumpkin seeds, pumpkin seed oil, salt and goulash spice and fry in some rapeseed oil at high heat for about 5 minutes.
Remove the soup from the heat and mix with a blender until creamy. Add the pumpkin cubes and mix well again. Add salt and turmeric if necessary.
Garnish with bean pumpkin seeds, pumpkin seed oil and optionally with pomegranate seeds. Bon Epi-tit!