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Garlic soup

Pumpkin bean soup

• 5 CLOVES GARLIC, chopped
• 3 CUPS CHICKEN BROTH
• 1 CUP CREAM
• 1/2 TSP PAPRIKA POWDER
• 2 SLICES WHITE BREAD, in cubes
• 10 OLIVES, sliced
• HANDFUL PARSLEY, chopped
• 4 TBSP OLIVE OIL
• 4 EGGS

• 200 GRAM BEANS, soaked overnight
• 500 GRAM LAMB, cubed
• 1 ONION, sliced
• 250 GRAM PUMPKIN, cubed
• 1 CHILI PEPPER, chopped
• 2 CARDAMOM PODS, use inside seeds
• 2 CARROTS, sliced
• 2 BANANAS, sliced
• 1 TBSP GREEN CORIANDER, chopped
• 1/2 TSP TURMERIC

Stir fry the bread cubes and garlic a few minutes in the olive oil. Add the broth, the cream, the paprika powder and salt and pepper to taste and simmer for 10 minutes. Pour the soup in oven resistant soup bowls, add a raw egg to each and put them in the oven at 200 degrees Celsius until the eggs have set. Sprinkle with olives and parsley.

Cook the beans one hour and puree them. Add 4 cups of water to the meat, add salt and pepper to taste and simmer for one and a half hour. Add the onion, pumpkin, turmeric, chili pepper and cardamom and simmer for 15 minutes. Add the bean puree, the carrots and the bananas and simmer for 10 minutes more. Sprinkle with coriander.