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Wash the beans and dried corn, drain and put them into a pot. Cover with hot water and leave for six hours.
Without straining add more water and cook the beans and corn.
Peel the pumpkin and cook in 3 cups of water until very soft. Mash together with the cooking water.
Wash the cabbage well, remove the hard core and slice thinly, then cut into 2 cm long pieces.
When the beans and corn are cooked add the pumpkin puree, cabbage, salt, and more hot water if necessary.
Add the drained can of corn now if you didn't use the dried corn.
Boil until the cabbage is cooked.
Fry together the butter and paprika flakes and either add a little to the top of each bowl of soup or if using a terrine pour on top of soup in the terrine.
Broccoli Leaves are known as Black Cabbage in Turkey. It is known as Chinese Broccoli in Australia and Collard Greens in USA. It is from the same family as broccoli. The difference is that the leaves grow big and wide, good for stuffing, and the heads do not form into big broccoli heads. Use the leaves from your broccoli plant if you grow them.