Save to Pinterest 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, my kitchen filled with the cozy scent of roasted pumpkin and sage. Blending everything together created a silky texture that quickly became a family favorite on chilly evenings.
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
- Canned chickpeas: 400 g, 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)
- Plant-based cream: A drizzle (e.g., oat or soy, optional)
Instructions
- Roast the pumpkin:
- Preheat the oven to 200°C (390°F). Toss 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 vegetables:
- While pumpkin roasts, heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened.
- Add aromatics:
- Stir in garlic, sage, cumin, and nutmeg. Cook for 1 minute, until fragrant.
- Combine and simmer:
- Add roasted pumpkin, chickpeas, and vegetable stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend:
- Use immersion blender to puree the soup until smooth and creamy, or blend in batches in a countertop blender. Adjust seasoning if needed.
- Serve:
- Divide hot soup into bowls, garnish with toasted pumpkin seeds, extra sage, and a swirl of plant-based cream if desired.
Save to Pinterest The whole family enjoys it, especially when we pair it with warm, crusty gluten-free bread for dipping. Even picky eaters happily ask for seconds on this pumpkin-packed dinner.
Required Tools
Baking sheet, large pot, immersion or countertop blender, chefs knife, and cutting board are all you need to make this soup at home.
Nutritional Information
Each serving contains about 260 calories, 7 g total fat, 39 g carbohydrates, and 9 g protein, making it both filling and nutritious.
Notes
For a chunkier consistency, reserve some pumpkin cubes and chickpeas before blending, then stir them back into the soup at the end. Try substituting sweet potato for half the pumpkin to add a new flavor twist.
Save to Pinterest This nourishing soup is perfect for both weeknights and special gatherings. Enjoy every spoonful while it's piping hot and fresh.
Recipe FAQs
- → Can I substitute sweet potato for pumpkin?
Yes, replacing half the pumpkin with sweet potato offers a sweeter flavor while maintaining the soup's creamy texture.
- → How can I achieve a chunkier texture?
Reserve some roasted pumpkin cubes and chickpeas before blending, then stir them back in at the end for added bite.
- → What herbs complement this soup best?
Fresh sage is the star, but you can enhance flavors with thyme or a hint of rosemary for added aroma.
- → Is this soup suitable for a gluten-free diet?
Yes, when using gluten-free vegetable stock and checking all ingredients, this soup is naturally gluten-free.
- → What is the best way to blend the soup?
Use an immersion blender for convenience or blend in batches in a countertop blender until smooth and creamy.