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.
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)
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.
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.