Velvety blend of roasted pumpkin, hearty chickpeas, and aromatic sage providing a warm, nourishing dish.
# What You'll Need:
→ Vegetables
01 - 1.75 lbs pumpkin (butternut or Hokkaido), peeled and cubed
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 - 4.25 cups vegetable stock (gluten-free if necessary)
08 - 2 tbsp olive oil
→ Herbs & Seasonings
09 - 1 tbsp fresh sage leaves, finely chopped (plus extra for garnish)
10 - 1 tsp ground cumin
11 - 0.5 tsp ground nutmeg
12 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
13 - 2 tbsp toasted pumpkin seeds
14 - A drizzle of plant-based cream (e.g., oat or soy)
# How to Make It:
01 - Preheat oven to 390°F. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until golden and tender.
02 - While pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 5 to 6 minutes until softened.
03 - Incorporate garlic, sage, cumin, and nutmeg into the pot. Cook for 1 minute until fragrant, stirring continuously.
04 - Add roasted pumpkin, chickpeas, and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer gently for 10 to 15 minutes.
05 - Blend the soup using an immersion blender until smooth and creamy. Alternatively, puree in batches in a countertop blender. Adjust seasoning with salt and pepper as needed.
06 - Ladle hot soup into bowls and garnish with toasted pumpkin seeds, extra sage, and a drizzle of plant-based cream if desired.
