Pumpkin and chickpea soup

Cut the pumpkin in half from top to bottom and scoop out the seeds with a spoon. Peel it with the knife on the cutting board, then cut the flesh into cubes of about 2 cm.

Finely chop the onion on the cutting board. Heat the olive oil in the saucepan over medium heat. Add the onion and cook for 3 min without letting it brown.

Put the pumpkin cubes in the saucepan with the onion. Add 500 ml of hot water, crumble in the half vegetable bouillon cube and stir well. Bring to a boil.

Lower the heat to a gentle simmer. Cook for 15 min, covered, until the pumpkin is tender and falls apart easily with a fork.

Drain the chickpeas in the colander and give them a quick rinse under cold water. Add them to the saucepan with a pinch of salt and pepper. Stir and let them warm through for 2 min.

Take the saucepan off the heat. With the wooden spoon or an immersion blender, roughly mash the pumpkin pieces for a creamy but still slightly rustic texture.