Pumpkin Curry Soup

– chop the onion finely and put it into a pot;
– add a pinch of salt, 2 full spoons of extra virgin olive oil and mix well;
– as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;
– let the onion to stew in its own liquid;
– remove the lid, add the curry powder and stir well;
– add the pumpkin chopped into small cubes and stir well;
– let it cook for a minute then pour the hot broth onto it;
– cook for about 15 minutes or till the pumpkin become very soft;
– add the boiled chickpeas and the garlic, then reduce the soup to a cream by using a blender;
– serve topped with some smoked paprika and fresh parsley;