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 for my family on a rainy autumn evening—everyone gathered around the table, looking for something warm and satisfying. The combination of pumpkin and chickpeas made it hearty enough for dinner, and even my picky eaters went back for seconds!
Ingredients
- Pumpkin: 800 g (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 (toasted): 2 tbsp, optional garnish
- Plant-based cream: A drizzle (e.g., oat or soy), optional garnish
Instructions
- Roast 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 aromatics:
- While pumpkin roasts, heat remaining olive oil in large pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until softened.
- Add seasonings:
- Add garlic, sage, cumin, and nutmeg. Cook 1 minute until fragrant.
- Simmer soup base:
- Stir in roasted pumpkin, chickpeas, and vegetable stock. Bring to boil, then reduce heat and simmer for 10 minutes.
- Purée & finish:
- Use immersion blender to blend soup until smooth and creamy (or blend in batches). Adjust seasoning to taste.
- Serve:
- Serve hot, garnished with pumpkin seeds, extra sage, and plant-based cream if desired.
Save My youngest loves to help toast the pumpkin seeds while I blend the soup. It's become a fun family tradition to all share a bowl together while telling stories after a busy day.
Required Tools
Baking sheet, large pot, immersion or countertop blender, chefs knife, cutting board
Allergen Information
No major allergens. Check plant-based cream and vegetable stock labels for possible gluten or allergens.
Nutritional Information (per serving)
Calories: 260, Total Fat: 7 g, Carbohydrates: 39 g, Protein: 9 g
Save This soup makes a wonderful make-ahead meal. Reheat gently for cozy lunches or chilly evenings.
Recipe FAQ
- → What type of pumpkin works best?
Butternut or Hokkaido pumpkins provide a sweet, dense flesh ideal for roasting and blending smoothly.
- → Can I adjust the texture of the soup?
Yes, leaving some pumpkin cubes and chickpeas unblended adds a chunky, hearty texture.
- → How do I enhance the soup’s flavor?
Roasting the pumpkin caramelizes its sugars, and adding fresh sage with cumin and nutmeg layers aromatic warmth.
- → Is this suitable for special diets?
It is vegan and gluten-free, but always check labels on stock and plant-based cream for hidden allergens.
- → What can I serve with this soup?
A crisp gluten-free bread or a simple white wine pairs beautifully to complement the soup’s flavors.