Cut half the onion and the chorizo into small pieces. Then cut the 3 slices of bread in pieces of 1 centimeter.
Prep the scrambled egg: Mix in a blender the spinach, the 4 eggs, the mozzarella cheese, the onion and the semi-skimmed milk. Mix everything until you have a smooth mixture.
Fry the scrambled egg in a frying pan and immediately start stiring the mixture. Season with salt and pepper. Remove the frying pan from the cooker once the scrambled egg is done.
Meanwhile fry the pieces of chorizo in a different frying pan and fry for about 2 minutes on a medium-heat fire. Then remove the chorizo from the frying pan.
Now fry the pieces of toast bread in the same frying pan. Once the bread starts to get crispy, you can remove the frying from the fire.
Take a plate or a big bowl and start making the salad: Mix the rucola lettuce with the chorizo, the crispy bread pieces, 2 tablespoons of olive oil, 1 tablespoon of balsamico and finally the pumpkin seeds. Mix everything well.
This soup is a real vitamin boost, like my mom used to say. The perfect boost after a long, tiring day. Thanks to the combination of the pumpkin with the chickpeas it is actually a main dish soup. Eventhough pumpkin is a winter vegetable, I also enjoy it during summer. Pealing and cutting a pumpkin is quite a time consuming job. So, I decided to use pre-sliced pumpkin from the freezer. This makes it possible to prepare the recipe in 15 minutes, which is perfect if you don’t have a lot of time to cook.