Save A comforting, velvety soup featuring roasted pumpkin, hearty chickpeas, and aromatic sage—perfect as a nourishing main course for chilly days.
I first made this soup on an early autumn evening when the weather turned brisk and all I craved was something warm and filling. The combination of roasted pumpkin and fresh sage instantly brought comfort to our table.
Ingredients
- Pumpkin (such as butternut or Hokkaido): 800 g, peeled and cubed
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, 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 (toasted): 2 tbsp (optional)
- Plant-based cream (e.g., oat or soy): A drizzle (optional for garnish)
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 until golden and tender.
- Sauté vegetables:
- While the pumpkin roasts, heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 5, 6 minutes until softened.
- Add aromatics:
- Add garlic, sage, cumin, and nutmeg to the pot and cook for 1 minute until fragrant.
- Simmer soup:
- Stir in 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.
- Serve:
- Serve hot, garnished with toasted pumpkin seeds, extra sage, and a swirl of plant-based cream if desired.
Save Sharing this soup at our family dinner always brings back fond memories of laughter around the table as everyone reaches for seconds.
Serving Suggestions
Pair the soup with crusty gluten-free bread and a crisp white wine for a complete meal. It also works well as part of a vegan holiday spread.
Tool Tips
For best results, use a sharp chef's knife and sturdy cutting board for preparing the vegetables, and select a powerful immersion blender for a silky finish.
Nutritional Information
Each serving provides approximately 260 calories, 7 g total fat, 39 g carbohydrates, and 9 g protein, making it a satisfying and wholesome choice.
Save Enjoy the wholesome comfort of this soup any night of the week and savor the warming aromas of autumn right at home.
Recipe FAQ
- → Can I use fresh pumpkin for this dish?
Yes, fresh pumpkin like butternut or Hokkaido works well when peeled and cubed before roasting to bring out natural sweetness.
- → How can I adjust the soup’s texture?
For chunkier texture, reserve some roasted pumpkin and chickpeas before blending, then stir them back in at the end.
- → What herbs complement this soup’s flavors?
Fresh sage is key, but you might enhance depth with ground cumin and a hint of nutmeg for warmth.
- → Is this suitable for gluten-free diets?
Yes, when using gluten-free vegetable stock and ensuring all ingredients are free from gluten contamination.
- → What are good options for garnishing?
Toasted pumpkin seeds add crunch, and a drizzle of plant-based cream offers creaminess without dairy.
- → Can I substitute chickpeas with another legume?
While chickpeas add signature texture and flavor, white beans can be a mild alternative but may alter the dish’s character.