Pumpkin and potato cream with paprika-roasted chickpeas

Ingredients

For 1 serving

• Pumpkin350 g
• Cooked chickpeas120 g
• Potatoes80 g
• Onion40 g
• Whole wheat bread40 g
• Vegetable broth350 ml
• Extra virgin olive oil10 g
• Paprika1 pinch
• Rosemaryto taste
• Saltto taste

Contains: gluten, celery,

In season: September – January

Method

1. Heat the oven to 200 °C fan and line a baking tray with baking paper. Rinse the chickpeas, dry them well with a tea towel and toss them with half the oil, the paprika and a pinch of salt.
2. Peel the pumpkin and potatoes and cut them into cubes of about 2 cm; peel and slice the onion.
3. In a pan heat the remaining oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; add the pumpkin, potatoes and vegetable stock, bring to the boil and cook covered for 20 minutes over a medium heat, until the vegetables crush easily with a fork.
4. Meanwhile spread the chickpeas on the tray and roast them for 15 minutes, shaking the tray halfway, until crunchy; for the last 5 minutes add the wholemeal bread, cut into small cubes, alongside and toast until golden.
5. Blend the soup with a stick blender until velvety and season with salt; if it is too thick loosen it with a splash of hot water.
6. Serve the soup topped with the chickpeas, the croutons and a little finely chopped rosemary.