Pumpkin puree ingredients:
Bake the whole pumpkin in the oven at 200 degrees (top/bottom heat) for 1 hour. Then take it out and let it cool down a bit. Remove the skin and core. Finely mix the pulp with butter and quince juice in a blender and season with salt.
Ingredients for Pumpkin Barley:
Wash the chives, pat dry and chop finely. Peel the shallots and pumpkin. Then cut both into fine cubes.
Melt half of the butter in a saucepan over low heat. Fry diced shallots in it. Then add the cubed pumpkin and barley and brown them as well. Season everything thoroughly with salt and pepper. Now deglaze with white wine and cook until soft, stirring and adding water regularly. It takes 20-30 minutes. At the very end, mix in the remaining butter, parmesan and a little pumpkin puree to taste. Season with salt and pepper and add chives.
Cut the chicory into individual leaves. Cut out the thick white stems. Then leave the leaves in lukewarm water for half an hour. Then take it out and dry it on a towel.
Melt in a pan or over medium heat. Caramelize the powdered sugar in it. Then add chicory and season with salt and pepper. Toss the leaves a few times and glaze with quince juice. Let the juice reduce.
Put the pearl barley on a deep plate. Spread chicory leaves on top and garnish with chickpeas.