Pumpkin Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Potatoes (150g)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

1) Place the pumpkin, potatoes, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

Chickpea and pumpkin duet

Serves 4:
Pumpkin (500g - peeled, chopped)
Chickpeas (250g - cooked, drained)
Water (500 ml)
Parsley
Salt
Olive oil

1) Put the pumpkin in a large pan with the chickpeas and the parsley.
2) Pour in 500ml of water, bring to the boil and cook until the pumpkin is tender.
3) Grind and season with a bit of salt and a sprinkle of olive oil.