Finely chop 1 large onion. Peel and thinly slice 6 garlic cloves. Drain 2 cans chickpeas.

Combine onions and garlic in a medium pot or Dutch oven with ¼ cup of olive oil, a big pinch of red pepper flakes, and one whole rosemary sprig. Season well with salt, set over medium and cook, stirring occasionally until the onions have released all their liquid and are beginning to frizzle in the oil but have not yet turned brown at the edges, 8-12 minutes. Add the chickpeas, stir, and cook 1-2 minutes longer to infuse with the aromatics. Stir in 2 tablespoons of miso and the contents of one can of pumpkin puree. Cook, stirring, until the pumpkin mixture starts to stick to the bottom of the pot, 2-3 minutes. Stir in 1 cup dry white wine, and cook until the wine evaporates, about 1 minute. Stir in 2 cups of chicken broth, 2 ½ cups of water and bring to a boil over medium high heat. Taste the broth at this point–does it need more salt or red pepper flakes?

Once the broth comes to a boil, stir in ¾ cup tiny pasta. If you’ve got a parm rind hanging around, throw that in! Return to a simmer, cover the pot leaving the lid slightly ajar, reduce the heat to medium and cook until the pasta is tender and just cooked. Once cooked, remove from heat. Taste and adjust the seasoning again. Finely grate a bunch of parmesan cheese into the soup and stir well to melt.

Divide among serving bowls and finish each one with lots of parm, a generous drizzle of olive oil, fresh black pepper, and some finely chopped fresh rosemary.