Pumpkin, chickpea and bacon soup

Cut the pumpkin in half, then remove the seeds and peel with a paring knife. Cut the flesh into small cubes of about 2 cm.

Finely chop the onion. Heat the olive oil in the nonstick skillet and cook the onion over medium heat for 3 min without browning.

Add the lardons to the skillet with the onion and brown them for 3 min over medium heat, stirring.

Add the pumpkin cubes to the skillet with the lardons and onion. Add 50 cl of hot water, a little salt and the curry powder. Bring to a boil, then lower the heat and let it simmer for 15 min, covered.

Open the can of chickpeas and drain them in a colander under cold water.

With a wooden spoon, roughly mash the pumpkin pieces in the skillet for a thick, chunky texture. Add the drained chickpeas and stir well.

Taste the soup and adjust the salt and pepper to your liking. If it's too thick, add a little hot water.

Divide the soup between two bowls. Add half the crème fraîche to each bowl and stir lightly before serving.