# Components:
→ Vegetables
01 - 1.76 lb (800 g) pumpkin, 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 (400 g) canned chickpeas, drained and rinsed
→ Liquids
07 - 34 fl oz (1 L) vegetable stock, gluten-free if needed
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 - ½ 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 (oat or soy)
# Directions:
01 - Preheat oven to 390°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.
02 - While pumpkin roasts, heat remaining olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 5 to 6 minutes until softened.
03 - Incorporate garlic, sage, cumin, and nutmeg into the pot. Cook for 1 minute until fragrant.
04 - Stir in roasted pumpkin, chickpeas, and vegetable stock. Bring to a boil, then reduce heat and simmer gently for 10 to 15 minutes.
05 - Use an immersion blender to purée the soup until smooth and velvety, or blend in batches using a countertop blender. Adjust seasoning as needed.
06 - Ladle soup into bowls and garnish with toasted pumpkin seeds, extra sage leaves, and a swirl of plant-based cream if desired.
