Save Pin 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 a chilly autumn evening when I wanted something warming yet light. The combination of roasted pumpkin and chickpeas creates a creamy texture that won over my family instantly.
Ingredients
- Pumpkin: 800 g, peeled and cubed (butternut or Hokkaido work well)
- 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 Pepper: freshly ground, to taste
- Pumpkin Seeds (optional): 2 tbsp, toasted
- Plant-Based Cream (optional): A drizzle (oat or soy)
Instructions
- Roast the pumpkin:
- Preheat oven to 200°C (390°F). Toss pumpkin cubes with 1 tbsp olive oil, salt and pepper. Spread on baking sheet and roast for 20 minutes until golden and tender.
- Sauté the vegetables:
- Heat remaining olive oil in large pot over medium heat. Add onion, carrot and celery; sauté for 5–6 minutes until softened.
- Add seasonings:
- Add garlic, sage, cumin and nutmeg to the pot. Cook for 1 minute until fragrant.
- Combine ingredients:
- Stir in roasted pumpkin, chickpeas and vegetable stock. Bring to boil, reduce heat and simmer for 10–15 minutes.
- Blend the soup:
- Use immersion blender to puree soup until smooth and creamy (or blend in batches in countertop blender). Adjust seasoning to taste.
- Garnish and serve:
- Serve hot, garnished with toasted pumpkin seeds, extra sage and a swirl of plant-based cream if desired.
Save Pin Sharing this soup around the table became a family ritual on cold weekends. Even the youngest loved topping theirs with crunchy seeds.
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.
Serving Suggestions
Serve with crusty gluten-free bread and a crisp white wine for a complete meal.
Save Pin This soup is incredibly versatile and gets even tastier the next day. Try it as both a starter or the star of the meal.
Recipe FAQs
- → What type of pumpkin works best for this soup?
Butternut or Hokkaido pumpkin are ideal for their sweet, smooth flesh that roasts well, enhancing the soup's flavor and texture.
- → Can I use dried chickpeas instead of canned?
Yes, but soak them overnight and cook until tender before adding, as canned chickpeas are pre-cooked for convenience.
- → How can I adjust the soup's texture?
For a chunkier texture, reserve some roasted pumpkin cubes and chickpeas before blending, then stir them back in afterwards.
- → Is there a suitable seasoning alternative for sage?
Thyme or rosemary can complement the flavors similarly if fresh sage is unavailable, offering an aromatic herbaceous note.
- → What garnish options enhance the soup's flavor and presentation?
Toasted pumpkin seeds add crunch, while a drizzle of plant-based cream creates a rich, smooth finish that contrasts with the spices.