Ingredients
• 500 g pumpkin
• 400 g Strianese chickpeas
• 1 onion
• 1 carrot
• 1 sprig rosemary
• 1 liter vegetable broth
• Extra virgin olive oil
• Salt and pepper

Method
1. Sauté chopped onion and carrot in olive oil. Add cubed pumpkin and rosemary.
2. Cover with vegetable broth and cook for about 20 minutes until tender.
3. Add chickpeas and blend until smooth and velvety.
4. Season and serve with a drizzle of extra virgin olive oil.