Preheat the oven to 425°F/218°C. Combine the olive oil, chickpeas, sea salt, garlic powder, and 1/2 tsp paprika on a baking tray. Roast for 20-25 minutes, or until crispy. Set aside.
Meanwhile, make the soup: heat the olive oil in a pot over medium heat. Add the onion, carrots, and garlic, cooking for 6-8 minutes, or until they begin to soften.
Add the coriander and 1/4 tsp smoked paprika, cooking for an additional 2-3 minutes, or until fragrant.
Add the vegetable stock, pumpkin, and cashews. Bring to a boil, and let simmer for 10-15 minutes, or until smooth.
Transfer to a blender or use a hand blender to puree until smooth. Add the nutritional yeast, and season with salt and pepper.