Pumpkin and Chickpea Soup

Preheat the oven to 200 degrees (gas mark 6).

Cut the pumpkin into cubes and place on a baking sheet, sprinkle with cumin and chili flakes. Drizzle with olive oil, mix, and bake in the oven for 45 minutes or until the pumpkin is soft.

Finely chop celery, onion, garlic, and parsley stems (leave the leaves for later).

Once the pumpkin is ready, heat a large pot and pour in some oil. Add celery, garlic, parsley stems, and two-thirds of the onion and sauté until softened.

Add the pumpkin and steam it for a few minutes, then pour in the broth. Bring to a boil, reduce the heat, and simmer for 15 minutes.

Add chickpeas and cook for another 15 minutes.

Meanwhile, roast pumpkin seeds with almond flakes, fennel seeds, sesame, and poppy in a small amount of olive oil until they acquire a pleasant color.

Add lemon zest, chopped parsley and mint leaves, and the remaining onion to the seeds.

Season the soup with salt and pepper and, using an immersion blender, blend for a few seconds to thicken it while still leaving some chunks.

Before serving, place half a teaspoon of harissa paste in each bowl and pour the soup. Stir once in each bowl, then sprinkle with a mixture of seeds and herbs, drizzling with extra virgin olive oil.