Pumpkin and chickpea soup with goat cheese toast

Peel the onion and slice it. Peel the pumpkin, scoop out the seeds and cut the flesh into 2 cm cubes. Drain the chickpeas and rinse them in the colander.

Heat 0.5 tbsp of olive oil in the saucepan over medium heat. Sauté the onion for 3 min, stirring, then add the curry powder and stir for 30 seconds.

Add the pumpkin and drained chickpeas to the saucepan. Pour in just enough water to cover (about 50 cl), add the salt and pepper, then bring to a boil.

Turn down to medium-low, cover and simmer until the pumpkin mashes with a fork.

While it cooks, cut 4 thick slices of country bread. Cut the goat cheese log into 4 rounds, one per toast.

Toast the slices for 2 min per side in the dry skillet over medium-high heat. Set a round of goat cheese on each slice.

Put the toasts back in the skillet over low heat and cover for 2 min until the goat cheese softens. Add a pinch of pepper on top.

Blend the soup right in the saucepan until smooth, adding a little water if it's too thick. Adjust the salt and serve with the toast.