Velvety blend of roasted pumpkin, chickpeas, and fragrant sage, perfect for chilly days.
# Components:
→ Vegetables
01 - 28 oz peeled and cubed pumpkin (butternut or Hokkaido)
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
→ Legumes
06 - 14 oz canned chickpeas, drained and rinsed
→ Liquids
07 - 4.2 cups vegetable stock (gluten-free if needed)
08 - 2 tbsp olive oil
→ Herbs & Seasonings
09 - 1 tbsp fresh sage leaves, finely chopped
10 - 1 tsp ground cumin
11 - 1/2 tsp ground nutmeg
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp toasted pumpkin seeds
14 - A drizzle of plant-based cream (e.g., oat or soy)
# Method:
01 - Preheat oven to 390°F. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until golden and tender.
02 - Heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 6 minutes until softened.
03 - Stir in garlic, sage, cumin, and nutmeg. Cook for 1 minute until fragrant.
04 - Add roasted pumpkin, chickpeas, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Puree soup with an immersion blender or in batches using a countertop blender until velvety. Adjust seasoning as needed.
06 - Ladle soup into bowls and garnish with toasted pumpkin seeds, extra sage, and a swirl of plant-based cream if desired.
