700 g of pumpkinone garlic clove, sliced2 shallots, diced2 tsp. of freshly grated ginger500 ml of vegetable stocksalt and pepper1/2 tsp. of freshly squeezed orange juiceolive oil400 g of large, peeled shrimp
Cut pumpkin into chunks, place them in an oiled baking dish. Drizzle with olive oil, sprinkle with salt and pepper.Roast at 200C for 30-40 minutes. Let cool and remove the skins. In a large pot saute garlic and onion, add ginger and fry for a moment. Add pumpkin, pour in the stock and bring to boil. Add orange juice and blend the soup. Fry the shrimp with butter and garlic and serve with soup.
Pizza dough:350 g of flour2 tsp. of dried yeasta cup of warm water2 tsp. of olive oila tsp. of salt
Sift flour into a bowl, add salt and yeast. Gradually add warm water and combine the ingredients with a spoon. Add olive oil and start mixing by hand. Work the dough vigorously on a pastry board for about 8-10 minutes. Place the dough in an olived bowl and cover with cloth. Set aside in a warm place for about an hour.
Pizza250 g of cherry tomatoes2 tbsp. of olive oila tsp. of ground cumin2 eggs100 g of feta2 tbsp. of freshly chopped parsley
Heat the olive oil in a skillet, add cumin and fry for a moment. Add halved tomatoes and continue frying, stirring every now and then, for about 10 minutes.
Work the dough again for a couple of minutes. Roll out the dough, form two small pizzas and place them on a baking sheet, lined with parchment paper. Cover with cloth and set aside in a warm place for 10 minutes.
Place tomatoes on the pizzas. Bake at 220C for about 8 minutes. Take pizzas out of the oven, crack an egg on top of each, top with crumbled feta and bake for another 5 minutes.
Top with fresh parsley.