Velvety soup featuring roasted pumpkin, chickpeas, and sage, perfect for warming main courses.
# What You Need:
→ Vegetables
01 - 2 3/4 cups cubed pumpkin (butternut or Hokkaido), peeled
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Legumes
06 - 1 1/2 cups canned chickpeas, drained and rinsed
→ Liquids
07 - 4 1/4 cups vegetable stock (gluten-free if necessary)
08 - 2 tablespoons olive oil
→ Herbs & Seasonings
09 - 1 tablespoon fresh sage leaves, finely chopped
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 (such as oat or soy)
# Steps:
01 - Preheat oven to 390°F. 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 - While pumpkin roasts, heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 6 minutes until softened.
03 - Stir in garlic, sage, cumin, and nutmeg; sauté for 1 minute until fragrant.
04 - Add roasted pumpkin, chickpeas, and vegetable stock. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to blend flavors.
05 - Use an immersion blender to puree until smooth and creamy, 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 sage leaves, and a swirl of plant-based cream, if desired.
