Heat oil in a heavy-based, medium saucepan on a medium heat.
Add the onion, potato and pumpkin, cook until the onion is soft but not coloured.
Add the spices, chickpeas and garlic and stir well before adding the water.
Simmer until the pumpkin and potato are fully cooked, then take off the heat, leave for a few minutes, and blend before stirring through the cream (optional), black pepper and parsley.