Preheat the oven to 200°C. Wash the pumpkin, remove the seeds and cut into cubes. Spread the cubes on a baking tray lined with parchment paper and bake in the oven for about 25 minutes until soft. Let cool down.
Cut the carrots into a few big chunks and rinse and drain the chickpeas (if canned).
Now add all ingredients in the blender. If you use it, add the Vac Q on top of the lid and remove all the air from the blender, then remove it. Use the SOUP Function of your blender to finish your soup.
Serve the soup directly from the blender. As toppings you can add pumpkin seeds, pumpkin seed oil and some fresh parsley. Some fresh bread also goes perfectly with the soup.
Preparation in the pot
If you don't want to use a blender, you can also use a pot. Simply cut the pumpkin and carrots into cubes. Optionally fry some onions in the pot first, then add pumpkin, carrots, water, vegetable broth powder, garlic powder and cumin.
Now let everything simmer for about 15 minutes. Then add the chickpeas and the coconut milk as well as salt and pepper to taste. Blend with a hand-held blender until nice and creamy. You may cook everything for another 5 minutes.