Roasted pumpkin soup with chickpea migas

Ingredients

• Pumpkin soup
• 1 small (1kg) pumpkin, peeled and deseeded
• olive oil, for drizzling
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh thyme, plus whole thyme leaves for garnish
• 850 millilitres vegetable stock*, plus extra as needed
• Chickpea migas
• 2 slices gluten-free bread
• 1 1/2 cups cooked chickpeas, (or 400g tin chickpeas, rinsed and drained)
• 2 cloves garlic, crushed
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon dried oregano
• pinch dried chilli flakes
• fine sea salt