1 tbs pumpkin seeds
1 tbs olive oil
1 red onion, roughly chopped
1 garlic clove, crushed
2 tsp ground cumin
750g pumpkin, cut in 3 cm cubes
750ml vegetable stock
400g tin chickpeas, rinsed
4 slices toasted wholegrain bread (or gluten free), 1 per serve
Heat a medium saucepan over low heat and toast pumpkin seeds for a few minutes until golden, set aside.
Heat oil and onion in saucepan over medium-high heat and cook until translucent. Add garlic, cumin and pumpkin and continue to cook for another 5 minutes until pumpkin is beginning to brown.
Add stock and half the chickpeas and simmer for 15 minutes. Then carefully puree with a stick blender.
Add remaining chickpeas, season to taste and serve topped with toasted pumpkin seeds and a slice of toast.