Pin A comforting, velvety soup featuring roasted pumpkin, hearty chickpeas, and aromatic sage—perfect as a nourishing main course for chilly days.
The first time I made this soup, the delicious aroma of pumpkin and sage filled my kitchen, making the chilly evening feel much cozier. Now whenever autumn rolls in, this recipe is my go-to for an easy, warming dinner.
Ingredients
- Pumpkin (butternut or Hokkaido): 800 g, peeled and cubed
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Chickpeas: 400 g canned, drained and rinsed
- Vegetable stock: 1 L (gluten-free if needed)
- Olive oil: 2 tbsp
- Fresh sage leaves: 1 tbsp, 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 (optional): 2 tbsp, toasted
- Plant-based cream (optional): A drizzle (e.g., oat or soy)
Instructions
- Roast the pumpkin:
- Preheat the oven to 200°C (390°F). Toss the pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until golden and tender.
- Sauté the vegetables:
- While the 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 to the pot. Cook for 1 minute until fragrant.
- Simmer the soup:
- Stir in the roasted pumpkin, chickpeas, and vegetable stock. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Blend:
- Use an immersion blender to puree the soup until smooth and creamy (or blend in batches in a countertop blender). Adjust seasoning to taste.
- Garnish and serve:
- Serve hot, garnished with toasted pumpkin seeds, extra sage, and a swirl of plant-based cream if desired.
Pin This soup has become a weeknight favorite for my family. We often gather around the table laughing while adding our own creative garnishes like toasted nuts or fresh herbs.
Required Tools
Baking sheet, large pot, immersion or countertop blender, chefs knife, cutting board
Allergen Information
Contains none of the major allergens. Double-check plant-based cream and vegetable stock labels for potential allergens if needed.
Nutritional Information
Per serving: Calories: 260, Total Fat: 7 g, Carbohydrates: 39 g, Protein: 9 g
Pin A bowl of this soup is sure to brighten up any chilly day. Enjoy every spoonful and customize your garnish for extra flair.
Recipe FAQ
- → What type of pumpkin works best for this soup?
Butternut or Hokkaido pumpkins are ideal due to their sweetness and smooth texture when roasted.
- → Can I adjust the texture of the soup?
Yes, for a chunkier consistency, reserve some roasted pumpkin cubes and chickpeas before blending, then stir them back in.
- → What herbs complement the flavors in this soup?
Fresh sage adds an aromatic, earthy note that pairs perfectly with pumpkin and chickpeas.
- → How can I make the soup creamier without dairy?
A drizzle of plant-based creams, such as oat or soy cream, lends added richness and smoothness.
- → What spices enhance the overall flavor?
Cumin and nutmeg provide warmth and depth, balancing the sweetness of the pumpkin.