Cream of pumpkin soup with crispy chickpeas and poached egg

Lately I've been cooking with spices and exotic products, and the truth is that I'm getting a taste for it and I love it! pumpkin cream with crispy chickpeas and poached egg, taking advantage of the fact that I had a lot of spices in my pantry. As I just mentioned, I've gone crazy and I have quite a few ¡ so this is what I used them for:

INGREDIENTS: (for 4)

150 gr chickpeas variety pedrosilla
800 gr of pumpkin
One golden apple
300 ml chicken broth
4 free range eggs
Spices(half teaspoon of each approx.: curry, turmeric, nutmeg, oregano, cumin or caraway)
Salt and pepper
Aove

STEP BY STEP RECIPE:

We leave them overnight. chickpeas soaked with a teaspoon of baking soda and salt. The next day I strain them, put them in an express pot with a bay leaf, a teaspoon of salt and a peeled garlic, cover with water leaving three fingers of water on top and cook for 25 minutes (each express pot is different). When finished I strain them and let them dry completely.
In a baking tray I place the chickpeas and I make all the spices, salt, pepper and a drizzle of olive oil.
I take the opportunity to also roast the pumpkin and apple. To do this I cut a peanut squash into slices about 1 cm thick (the thinner, the faster it will roast as well as if you cut it into small pieces) and with the skin that will then be easier to peel. I also peel half a Golden apple and cut it into three pieces. I add salt and pepper to both and sprinkle the same as in the chickpeas and a dash of oil.
I put everything in the oven at 180ºc. I take out the apple after ten minutes or when it is soft and the pumpkin and chickpeas after 20 minutes.25 minutes (the pumpkin should also be soft and the chickpeas should be toasted but not burnt or hard). .
When the pumpkin has been removed I remove the skin with the help of a knife and together with the apple and the chicken broth I put it in a blender and blend until I have a smooth cream. I don't like it to be a liquid soup but not a very thick puree either, so you can add more broth as you prefer. Taste and adjust salt if necessary.
Next we make a poached egg. To do this I heat plenty of water in a saucepan and when it starts to make bubbles (but without boiling) I add the salt and vinegar. Hatch the egg directly, if you have the knack :), or in a small cup and add it to the water. We wait about 3/4 minutes, when you see that the egg white has curdled. With the help of a skimmer remove the egg, drain well and put on absorbent paper or clean cloth to remove remaining water.
It is time to serve the dish in a deep plate, place the pumpkin cream, then some chickpeas in the middle in a mound and the poached egg on top. Sprinkle sesame seeds on top, a leaf of parsley and a drizzle of olive oil. Ready! I assure you that it is delicious and you will want to repeat!