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, I was amazed by how its creamy texture and earthy flavors brought everyone to the kitchen for seconds. It's become one of my go-to meals during chilly evenings, especially when I want something cozy but vibrant.
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 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 (optional): 2 tbsp, toasted
- Plant-based cream (optional): A drizzle (e.g. oat or soy)
Instructions
- Roast 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 until golden and tender.
- Sauté Vegetables:
- Heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 to 6 minutes until softened.
- Add Aromatics:
- Add garlic, sage, cumin, and nutmeg. Cook 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 to 15 minutes.
- Blend Soup:
- Use immersion blender to puree 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 to Pinterest My family loves when I serve this soup with toasted pumpkin seeds on top—everyone gathers at the table and shares stories while enjoying the meal. It's a dish that always brings warmth to our evenings.
Serving Suggestions
This soup pairs wonderfully with crusty gluten-free bread and a crisp white wine, making it a complete meal for lunch or supper.
Variations
For a twist, substitute sweet potato for half the pumpkin or add a splash of coconut cream for extra richness.
Required Tools
You'll need a baking sheet, large pot, immersion or countertop blender, chefs knife, and cutting board for easy preparation.
Save to Pinterest Finish the soup with a sprinkle of toasted seeds and fresh sage. Enjoy your bowlful while it's hot and creamy!
Recipe FAQs
- → What type of pumpkin is best for this soup?
Butternut or Hokkaido pumpkin work well due to their sweet, smooth texture when roasted, enhancing the soup’s creaminess.
- → Can I adjust the soup texture?
Yes, for a chunkier feel, reserve some pumpkin cubes and chickpeas before blending and stir them back in at the end.
- → How do the spices affect the flavor?
Ground cumin and nutmeg add warmth and subtle spice, complementing the earthy sage and sweet pumpkin.
- → What is a good garnish for this soup?
Toasted pumpkin seeds and a drizzle of plant-based cream add crunch and creaminess, enhancing presentation and flavor.
- → Can I substitute other vegetables?
Sweet potato can replace half the pumpkin for a different flavor and texture without overpowering the dish.