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 after a visit to the farmers market when I returned home with an armful of fresh pumpkin and sage. It quickly became a favorite for its simple steps and warming flavors that everyone in my family loves during 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 garnish)
- Plant-based cream: A drizzle (e.g., oat or soy, optional garnish)
Instructions
- Roast the pumpkin:
- Preheat 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 aromatics:
- While the pumpkin roasts, heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5, 6 minutes until softened.
- Add spices:
- Add garlic, sage, cumin, and nutmeg to the pot. 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 until smooth:
- 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 and garnish:
- Serve hot, garnished with toasted pumpkin seeds, extra sage, and a swirl of plant-based cream if desired.
Save Whenever I make this soup, my family gathers quickly around the table, eager to savor the creamy texture and cozy flavors. It is always requested at our weekend lunches, and leftovers are rare!
Required Tools
Baking sheet, large pot, immersion or countertop blender, chefs knife, cutting board
Nutritional Information
Per serving: Calories 260, Total Fat 7 g, Carbohydrates 39 g, Protein 9 g
Notes
For a chunkier soup, reserve a few pumpkin cubes and chickpeas before blending. Substitute with sweet potato for a unique flavor twist.
Save This soup is a delicious way to welcome autumn and get the whole family excited for dinner. Make it ahead for a busy weeknight and enjoy comforting homemade flavors.
Kitchen Guide
- → How do I roast the pumpkin for best flavor?
Toss pumpkin cubes with olive oil, salt, and pepper, then roast at 200°C (390°F) for about 20 minutes until tender and golden. This enhances sweetness and adds depth.
- → Can I use dried chickpeas instead of canned?
Yes, soak dried chickpeas overnight and cook until tender before adding. This requires extra cooking time but works well.
- → What can I substitute for fresh sage?
Dried sage can be used, but reduce the amount by half to prevent bitterness. Alternatively, thyme offers a complementary flavor.
- → How can I adjust the texture of the soup?
For a chunkier texture, reserve some roasted pumpkin cubes and chickpeas before blending and stir them back in after pureeing.
- → What is a good accompaniment to this dish?
Serve with crusty gluten-free bread and pair with a crisp white wine for a balanced meal experience.
- → Is this soup suitable for special diets?
Yes, it is vegan and gluten-free, but always check labels of ingredients like plant-based cream and stock for allergens.