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.
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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)
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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.
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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.
