Pumpkin Orzo with Parmesan Cabbage Sprouts

400 g pumpkin
2 tbsp water
400 ml vegetable soup
2 shallots
3 cloves of garlic
1 tbsp butter
thyme, chilli flakes
1/2 tsp paprika powder
250 g orzo
125 ml whipped cream
150 g parmesan (grated)
500 g cabbage sprouts
2 tbsp olive oil
20 g breadcrumbs (breadcrumbs)



Peel the pumpkin, dice it finely and steam it with the water until soft. Then puree.
Heat the soup in a pot. Finely chop the shallots and 2 cloves of garlic. Heat the butter in a
in a saucepan. Add the shallots and garlic and sauté. Stir in the thyme, chilli, paprika and orzo. Pour in the soup little by little.
Cook the orzo, stirring, until al dente. Pour in the whipped cream.
Fold in the pumpkin puree and 100 g Parmesan. Season to taste with salt and pepper.
Preheat the oven to 200°C. Line a baking tray with baking paper. Wash the cabbage sprouts, press the remaining garlic.
Mix the sprouts with olive oil, breadcrumbs, remaining Parmesan and garlic, season with salt and pepper. Spread the sprouts on the tray
and roast in the oven, middle shelf, for about 25 minutes until golden brown.
Remove and serve with the pumpkin orzo.