1 Preheat the oven to 180°C. Line a large baking tray with baking paper. Place the sliced pumpkin on tray and spray with olive oil. Roast the pumpkin for 30–35 minutes, or until tender.
2 Meanwhile, spray a large saucepan with olive oil and set it over medium heat. Add the onion and carrots; cook, stirring occasionally, for 5 minutes.
3 Add the garlic, and spice mix, two-thirds of the chilli, plus stock, to the pan with 2 cups of water. Stir well, bring to the boil, then reduce heat to low. Cover and simmer for 10 minutes.
4 When the pumpkin is tender, remove the flesh from the skin (discard the skin) and add to the saucepan with the chickpeas. Simmer, covered, for 10 minutes.
5 Blend soup until smooth; stir in remaining chilli. Ladle into four serving bowls, sprinkle with a little paprika, scatter with chives and serve with the bread.