Step 1
In a large deep pot, bring salted water to a boil and cook the pumpkin and sweet potato until soft. Drain the water only.
Step 2
In the same pot, add olive oil over medium heat to the pumpkin and potatoes. Add the garlic, onions, cumin seeds, and coriander seeds.
Step 3
Cook until the onions become golden and fragrant, adding more oil if needed. Stir in the fresh coriander and cook for another minute.
Step 4
Add a ladleful of chicken stock and the parmesan. Begin mashing the vegetables with a wooden spoon or potato masher.
Step 5
Cook for 15 minutes, stirring occasionally to help the Parmesan melt and infuse the soup with flavour.
Step 6
Pour in the remaining chicken stock, stirring well.
Step 7
Bring the soup to a gentle boil, stirring occasionally to ensure the Parmesan fully dissolves. If you are using a rind, once the cheese is mostly melted off the edge of the rind, take it out and discard.
Step 8
Turn off the heat and blend the soup with a stick blender until smooth and creamy.
Step 9
Return to medium heat, taste, and adjust seasoning with salt and black pepper. If the soup is too thick, add a little more water, or for extra creaminess, stir in a knob of unsalted butter.
Step 10
Serve the soup hot, topped with quinoa, crispy chickpeas, a dollop of natural yogurt, and toasted pumpkin seeds.
Step 11
Finish with a generous drizzle of olive oil.
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