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Prepare the chickpeas. Set aside approximately 1 cup of the drained chickpeas for garnish and texture. The remaining chickpeas will be blended into the soup.
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Bloom the spices. Heat olive oil in a large pot over medium heat. Add garlic, fresh ginger, Ras el Hanout, cumin, and coriander. Cook for 30–60 seconds, stirring constantly until fragrant.
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Develop the flavor. Add tomato paste and cook for another 1–2 minutes, stirring to prevent scorching.
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Build the soup. Add roasted pumpkin purée, the chickpeas reserved for blending, and stock. Stir thoroughly until combined.
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Simmer. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 15–20 minutes, stirring occasionally.
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Blend. Using an immersion blender, purée until smooth and creamy. Add additional stock if necessary to reach the desired consistency.
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Add texture. Stir in the reserved whole chickpeas and simmer for another 5 minutes to heat through.
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Finish the soup. Add lemon juice, salt, and black pepper. Taste and adjust the seasoning. Additional lemon juice can help brighten the pumpkin's natural sweetness.
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Serve. Ladle into bowls and garnish with Moroccan-spiced pumpkin seeds, fresh parsley or cilantro, and a drizzle of extra-virgin olive oil.
