Save 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 was during a rainy autumn weekend when I wanted something cozy but light. Roasting the pumpkin brings out its natural sweetness, making the soup irresistible even to picky eaters in my family.
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
- 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: 2 tbsp, toasted (optional garnish)
- Plant-based cream: A drizzle (e.g., oat or soy; optional garnish)
Instructions
- Roast the Pumpkin:
- Preheat oven to 200°C (390°F). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 20 minutes until golden and tender.
- Sauté Aromatics:
- 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 Flavors:
- Add garlic, sage, cumin, and nutmeg to pot. Cook for 1 minute until fragrant.
- Combine and Simmer:
- Stir in roasted pumpkin, chickpeas, and vegetable stock. Bring to boil, then reduce heat and simmer for 10, 15 minutes.
- Blend the Soup:
- Use immersion blender to puree 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 My family often gathers around the table for this soup as our cozy midweek dinner, and everyone takes turns choosing their own garnish on top.
Required Tools
Baking sheet, large pot, immersion or countertop blender, chefs knife, cutting board
Nutritional Information
Each serving gives you approximately: 260 Calories, 7 g Total Fat, 39 g Carbohydrates, 9 g Protein
Serving Suggestions
This soup pairs beautifully with crusty gluten-free bread and a glass of crisp white wine.
Save Enjoy this soup steaming hot on chilly evenings for ultimate comfort, and let guests choose their favorite garnishes!
Cooking Questions & Answers
- → Can I substitute sweet potato for pumpkin?
Yes, sweet potato adds a subtle sweetness and creamy texture, offering a tasty variation while maintaining the dish’s heartiness.
- → How do I keep the soup chunky?
Reserve some roasted pumpkin cubes and chickpeas before blending, then stir them back in at the end for added texture.
- → What herbs complement this soup best?
Fresh sage is key for its aromatic quality, but you can also add thyme or rosemary to enhance the herbal notes.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to preserve flavors.
- → Can I prepare this soup in advance?
Absolutely, flavors develop further when chilled overnight. Reheat thoroughly before serving for best taste.