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Chop the pumpkin into cubes.
Slice the onion.
Dice the carrot.
Dice the potato.
Dice the tomato.
Heat the olive oil in a medium pot with a thick bottom. Add the pumpkin, onions, and carrots, and cook for 10 minutes.
Add the chickpeas, potatoes, salt, and pepper, and stir to combine.
Add the water.
Cook the soup on the stove over medium-low heat for 30 minutes.
Arrange the ciabatta slices on a baking sheet and brush them with olive oil. Toast them under a broiler until golden.
Stir the tomato and parsley into the soup and bring it to a boil.
Serve the soup in bowls drizzled with olive oil and garnished with the ciabatta bread.