# Components:
→ Vegetables
01 - 28 oz peeled and cubed pumpkin (e.g., butternut or Hokkaido)
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Legumes
06 - 14 oz canned chickpeas, drained and rinsed
→ Liquids
07 - 4.2 cups gluten-free vegetable stock
08 - 2 tablespoons olive oil
→ Herbs & Seasonings
09 - 1 tablespoon fresh sage leaves, finely chopped, plus extra for garnish
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
13 - 2 tablespoons toasted pumpkin seeds
14 - A drizzle of plant-based cream (e.g., oat or soy)
# Method:
01 - Preheat the oven to 390°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes, until golden and tender.
02 - Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and celery; cook for 5 to 6 minutes until softened.
03 - Incorporate minced garlic, chopped sage, cumin, and nutmeg into the pot. Cook for 1 minute until fragrant.
04 - Add the roasted pumpkin, chickpeas, and vegetable stock. Bring to a boil, then reduce heat and simmer gently for 10 to 15 minutes.
05 - Use an immersion blender to puree until velvety smooth, or blend in batches in a countertop blender. Adjust seasoning with salt and pepper as needed.
06 - Ladle soup into bowls and garnish with toasted pumpkin seeds, additional fresh sage, and a drizzle of plant-based cream if desired. Serve hot.
