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.
