Roasted pumpkin soup with chickpea migas

1.Preheat oven to 200°C. Cut pumpkin into 2-3cm chunks, place on a baking tray, drizzle with olive oil and season with salt and pepper.

2.Roast for 40-45 minutes, turning once or twice, until tender and golden.

3.While the pumpkin is roasting, make the migas. Slice the crusts off the bread, tear bread into small chunks and place in a bowl along with drained chickpeas, garlic, extra virgin olive oil, smoked paprika, oregano and chilli flakes. Season with sea salt and pepper and stir, then lay out on a baking tray in a single layer.

4.When pumpkin is cooked, remove from the oven and reduce temperature to 190°C. Cook the chickpea migas in the oven for 15-18 minutes, turning often, until crispy and golden. Remove and set aside.

5.Heat extra virgin olive oil in a large saucepan over medium-high heat. Add onion and cook for 2-3 minutes until soft. Add garlic and thyme and cook for a further minute.

6.Add roasted pumpkin to the pan, scraping any crispy bits from the bottom of the baking tray and adding them, too.

7.Pour over vegetable stock and bring to a simmer. Simmer for 8-10 minutes, then remove from heat and blend with a stick blender until smooth, adding a touch more vegetable stock if needed.

8.Taste and adjust seasoning if required, keeping in mind that if you’re using store-bought stock it may already be salty enough. Serve soup hot, topped with a little chickpea migas and a sprinkle of thyme leaves.