Chickpea Stew with Pumpkin, Kohlrabi and Bacon
Peel kohlrabi and cut into small cubes. Slice inner tender leaves from green kohlrabi (3-4 leaves) into fine strips. Cut the pumpkin flesh into cubes. Drain the chickpeas. Cut the bacon into 1 cm (approximately 1/2-inch) wide strips.
Heat clarified butter in a saucepan. Sauté the bacon and the onion until soft, then sprinkle with the curry powder and cook briefly, stirring constantly. Add beef stock and bring to a boil. Add kohlrabi cubes to the boiling stock. Cook for about 4 minutes, then add pumpkin and cook over medium heat until the vegetables are soft. Season with salt and pepper, then add the chickpeas and the kohlrabi leaves. Cook for about 1 minute longer and ladle into preheated soup bowls. Serve immediately.