Save A comforting, velvety soup featuring roasted pumpkin, hearty chickpeas, and aromatic sage—perfect as a nourishing main course for chilly days.
I first fell in love with this soup on a rainy autumn evening when the rich aroma of sage and roasted pumpkin filled my kitchen. It quickly became a staple in my family, especially when we crave comfort and warmth.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Pumpkin (such as butternut or Hokkaido): 800 g, peeled and cubed
- Onion: 1 large, chopped
- Garlic cloves: 2, minced
- Carrot: 1 medium, diced
- Celery stalk: 1, diced
- Canned chickpeas: 400 g, drained and rinsed
- Vegetable stock (gluten-free if needed): 1 L
- 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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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. Sauté for 5, 6 minutes until softened.
- Add aromatics:
- Add garlic, sage, cumin, and nutmeg to the pot. Cook for 1 minute until fragrant.
- Combine and simmer:
- Stir in the roasted pumpkin, chickpeas, and vegetable stock. Bring to a boil then reduce heat and simmer for 10, 15 minutes.
- Puree soup:
- 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 This recipe has brought my family together on many chilly evenings, serving as a nourishing centerpiece that everyone eagerly gathered around. The kids love helping to add garnishes before serving.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
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
Pair with crusty gluten-free bread and a crisp white wine for a comforting meal.
Save 
One spoonful delivers autumn comfort and vibrant flavor—your table will love this nourishing soup. Make extra for easy leftovers tomorrow.
Kitchen Guide
- → How can I make the soup chunkier?
Reserve some roasted pumpkin cubes and chickpeas before blending and stir them back into the soup after pureeing for added texture.
- → Can I substitute other vegetables for pumpkin?
Yes, sweet potato can be used to replace half or all of the pumpkin, offering a slightly different sweetness and texture.
- → What garnishes enhance this dish?
Toasted pumpkin seeds add a crunchy contrast, while a drizzle of plant-based cream gives a smooth, creamy finish.
- → Is this suitable for gluten-free diets?
Yes, ensure that the vegetable stock and plant-based cream used are gluten-free to maintain the dish’s gluten-free status.
- → What spices complement the flavors?
Ground cumin and nutmeg combine with fresh sage to add warmth and aromatic depth to the soup.
