It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes. Stir in the squash and cover with stock until submerged (it might be less than 4 cups, depending on the size of ...