# Components:
→ Vegetables
01 - 2 cups pumpkin (butternut or Hokkaido), peeled and cubed
02 - 1 large onion, chopped
03 - 2 cloves garlic, 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 cups vegetable stock (gluten-free if needed)
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 pumpkin seeds, toasted
14 - A drizzle of plant-based cream (e.g., oat or soy)
# Directions:
01 - Preheat the oven to 390°F. Toss the 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 the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté for 5 to 6 minutes until softened.
03 - Incorporate garlic, sage, cumin, and nutmeg into the pot. Cook for 1 minute, stirring, 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 - Blend the soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a countertop blender. Adjust salt and pepper to taste.
06 - Ladle soup into bowls. Garnish with toasted pumpkin seeds, additional sage leaves, and a drizzle of plant-based cream if desired.
