Pumpkin cream soup with crunchy croutons, roasted chickpeas, rosemary, and Grana Padano

In a bowl, season the chickpeas with paprika, extra virgin olive oil, and salt and pepper. Put them on a baking sheet lined with parchment paper and grill in a preheated oven at 200°C for approximately 10 minutes.

Dice the pumpkin and cook it in a non-stick pan with a drizzle of extra virgin olive oil. Add the diced potatoes and cover with water up to 3/4.

Continue cooking with a lid over low heat for approximately 40 minutes and, if necessary, add more water. Season with salt and pepper.

When cooked, use an immersion blender to mix until smooth and creamy.

Dice the bread and put it on a baking sheet. Add a drizzle of extra virgin olive oil, a pinch of salt and some thyme. Cook in a preheated oven at 200°C for 10 minutes.

Serve the cream soup garnished with the crispy paprika-flavoured chickpeas, the croutons, a drizzle of extra virgin olive oil, and Grana Padano shavings.