Pumpkin and chickpea soup with croutons

Peel the pumpkin and cut it into 2 cm cubes. Peel the onion and slice it thin.

Heat half the olive oil (0.25 tbsp) in the saucepan over medium heat. Sauté the onion for 3 min, stirring, without browning it.

Add the pumpkin to the same saucepan with the onion, then pour in 50 cl of water and crumble in the bouillon cube. Bring to a simmer and cook, covered, for 15 min, until the pumpkin mashes with a fork.

While the pumpkin cooks, cut the bread into cubes. Toast them in the skillet over medium heat with the rest of the olive oil (0.25 tbsp), stirring, for 3 to 4 min. Salt lightly and set aside in a bowl.

Drain and rinse the chickpeas in the colander. Add two-thirds of them to the saucepan for the last 5 minutes of the pumpkin's cooking time. Keep the rest for serving.

Blend everything in the saucepan, off the heat, until smooth. Add the crème fraîche (5 cl), stir, then season with salt and pepper.

Divide the soup between two shallow bowls. Top with the rest of the whole chickpeas and the croutons, then add pepper.