Chicken Soup with Pumpkin

Peel onions, chop finely and saute in a pan in hot butter until translucent. Peel garlic and press through a garlic press. Add pumpkin and garlic to the pan and braise for a few minutes, add broth, bring to a boil and cook covered over medium heat for about 20 minutes. Then add chicken breasts and simmer another 10 minutes or until chicken is cooked. Remove pits from dates, cut in half crosswise, add to the pan and season with lemon juice, honey, cayenne pepper and salt. Before serving, cut chicken meat into cubes and put back into the pot. Serve soup in deep plates or soup bowls garnished with hazelnuts and mint leaves.