Preheat your oven to 200oC. Place the pumpkin, cumin and crumbled chili on to a baking tray. Drizzle with 2tbs of the olive oil and place in the preheated oven. Roast for 45 minutes.
Meanwhile cook the chickpeas as per packet directions.
Once the pumpkin is roasted, heat a large saucepan and all the remaining oil. Add the celery, garlic, parsley stalks and the onion, and cook gently with a lid on until softened.
Add the roasted pumpkin and pour in the stock. Bring to the boil, turn down the heat and simmer for 15 minutes. Add the chickpeas and simmer for 15 minutes more.
Meanwhile, toast the almond flakes, fennel and sesame seeds in a little olive oil until they are lightly coloured all over.
Season the soup with the salt and pepper. Use a hand-held blender and blend the soup for a few seconds so the soup thickens, but there are still some chunky bits.
Combine the lemon zest, chopped parsley leaves, mint leaves and onion. Divide the lemon herb mixture between the bowls and ladle over the soup. Stir each bowl once with a spoon, then sprinkle with the toasted almonds and seeds and finish with a drizzle of extra virgin olive oil.