This soup is a real vitamin boost, like my mom used to say. The perfect boost after a long, tiring day. Thanks to the combination of the pumpkin with the chickpeas it is actually a main dish soup. Eventhough pumpkin is a winter vegetable, I also enjoy it during summer. Pealing and cutting a pumpkin is quite a time consuming job. So, I decided to use pre-sliced pumpkin from the freezer. This makes it possible to prepare the recipe in 15 minutes, which is perfect if you don’t have a lot of time to cook.