Creamy Hokkaido pumpkin soup with chickpeas and tofu

Steps

1. Dice the pumpkin (no need to peel) and simmer it in the vegetable stock with garlic and ginger for 15 minutes.
2. Add the light coconut milk and half of the chickpeas and blend until smooth; season with salt and pepper.
3. Cube the tofu and fry it with the remaining chickpeas in a dry nonstick pan with smoked paprika for 6 minutes.
4. Serve the soup topped with the crispy tofu, chickpeas and pumpkin seeds.