Save A comforting, velvety soup featuring roasted pumpkin, hearty chickpeas, and aromatic sage—perfect as a nourishing main course for chilly days.
I remember making this soup on a blustery autumn evening—the aroma of roasting pumpkin and sage instantly filled the house with warmth. Even my picky eater devoured their bowl and asked for seconds.
Ingredients
- Pumpkin: 800 g (such as butternut or Hokkaido), peeled and cubed
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery: 1 stalk, diced
- Canned Chickpeas: 400 g, drained and rinsed
- Vegetable Stock: 1 L (gluten-free if needed)
- Olive Oil: 2 tbsp
- Sage Leaves: 1 tbsp fresh, finely chopped (plus extra for garnish)
- Ground Cumin: 1 tsp
- Ground Nutmeg: 1/2 tsp
- Salt and Freshly Ground Black Pepper: To taste
- Pumpkin Seeds: 2 tbsp toasted, optional for garnish
- Plant-based Cream: A drizzle (e.g., oat or soy), optional for garnish
Instructions
- Roast Pumpkin:
- Preheat oven to 200°C (390°F). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
- Sauté Vegetables:
- While pumpkin roasts, heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5, 6 minutes until softened.
- Add Aromatics:
- Add garlic, sage, cumin, and nutmeg. Cook for 1 minute until fragrant.
- Simmer Soup:
- Stir in roasted pumpkin, chickpeas, and vegetable stock. Bring to a boil, reduce heat and simmer for 10, 15 minutes.
- Blend:
- Use immersion blender to puree the soup until smooth and creamy (or blend in batches in countertop blender). Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with toasted pumpkin seeds, extra sage, and a swirl of plant-based cream if desired.
Save Sharing this soup with my family always sparks stories of autumn walks and cozy evenings by the fire. It's become our go-to dish for togetherness.
Required Tools
Baking sheet, large pot, immersion or countertop blender, chefs knife, cutting board
Allergen Information
Contains none of the major allergens. Always double-check plant-based cream and vegetable stock labels for potential allergens or gluten if required.
Nutritional Information
Per serving: Calories 260, Total Fat 7 g, Carbohydrates 39 g, Protein 9 g
Save This soup makes any meal special, whether served solo or with fresh bread. Leftovers taste even better the next day.