Pumpkin, Black Cabbage and Red Lentil Soup

Method

1. Clean the pumpkin, remove the skin, and cut into cubes.
2. Clean the black cabbage, remove the tough central rib, and chop.
3. In a pot, heat some oil, add shallot and garlic.
4. Add the pumpkin, season with salt, and sauté briefly.
5. Cover with vegetable broth and bring to a boil.
6. When the pumpkin has softened, add the black cabbage.
7. If needed, add more broth and add the red lentils.
8. Add a bit of chickpea flour to make it creamier.
9. Serve with a drizzle of oil (chili oil if desired) and pepper.