Hello Lykkers! As the weather cools, nothing quite compares to a bowl of warm, comforting soup. And what could be better than a rich, velvety pumpkin soup?

Packed with flavors and textures, this roasted pumpkin soup with chickpeas and savory spiced meat isn't just a meal—it's an experience. Let’s explore how to bring this autumn favorite to life in your kitchen.

Why Roasting Matters

Roasting is the secret to unlocking the full flavor potential of pumpkin soup. When pumpkin is roasted, the natural sugars caramelize, bringing out a deeper, richer taste that boiling simply can't match. Roasting intensifies the flavor and adds a velvety smooth texture to the soup, making it all the more satisfying. That’s why this recipe calls for roasting the butternut pumpkin, garlic, onion, and tomato before blending them into the creamy soup base.

Ingredients You'll Need

For this hearty and satisfying soup, gather the following ingredients:

1.2kg butternut pumpkin (Japanese pumpkin also works well)

1 onion, unpeeled, halved

1 tomato, halved

4 garlic cloves, unpeeled

3 tbsp olive oil

4 spiced meat or plant-based alternatives (for a flavorful kick)

1 fresh red chili (optional for extra heat)

1 400g can chickpeas, drained and rinsed

750ml vegetable stock

2 tbsp tomato paste

2 tsp rose harissa (extra to serve)

½ cup fresh parsley or coriander sprigs

Roast, Blend, and Savor

Start by preheating the oven to 180°C fan-forced (200°C conventional). While the oven is heating, chop the butternut pumpkin (no need to peel it!) and arrange it along with the onion, tomato, and garlic on a baking tray lined with parchment paper. Drizzle with 2 tablespoons of olive oil, and sprinkle with sea salt and black pepper. Bake for 45-55 minutes, making sure to turn the pumpkin halfway through the cooking time. Keep an eye on the tomato and garlic, removing them when they’re softened and nicely roasted.

While the vegetables roast, toss the spiced meat (or plant-based alternative), chili, and chickpeas in the remaining olive oil and bake for another 20 minutes (use the same tray to save time and cleanup!). Once the vegetables are roasted, let them cool for a few minutes, then remove the skins from the garlic and pumpkin.

Next, transfer the roasted vegetables into a large saucepan. Add the vegetable stock, tomato paste, harissa, and the remaining chickpeas. Season with salt and pepper to taste, and bring the mixture to a simmer. Allow the soup to cook for another 15 minutes, stirring occasionally, so the flavors can meld together.

Now, it's time for the magic: blending. Use a food processor or blender to puree the soup in batches until it’s smooth and velvety. Pour the soup into warm bowls, ready for the finishing touches.

The Final Touches

Slice the spiced meat or alternative and chili. Spoon a few crisped chickpeas on top, drizzle with a bit of extra rose harissa, and sprinkle with fresh herbs like parsley or coriander. The combination of the rich, creamy soup, the spiced meat, and the crispy chickpeas adds depth and texture to each spoonful. The smooth pumpkin base, paired with the savory spiced meat and crunchy chickpeas, is a winning combination.

Tips to Perfect Your Pumpkin Soup

Roasting vs. Boiling: Always choose roasting over boiling your pumpkin. Roasting brings out a sweeter, more intense flavor, while boiling can dilute the taste.

Chickpea Crisps: Don’t throw away those extra chickpeas! Toss them in olive oil, sea salt, and paprika, and roast them for 15 minutes to create a crunchy topping. These crispy chickpeas make an excellent addition or a snack on their own.

Flavorful Alternatives: If spiced meat isn't available, consider using frankfurts, grilled mushrooms, or pan-roasted eggplant. The key is to use something with rich flavor that contrasts beautifully with the creamy pumpkin.

Homemade Vegetable Stock: If you have the time, consider making your own vegetable stock by simmering onions, carrots, celery, and parsley stems with water. Homemade stock adds an extra layer of flavor and richness to your soup.

Serving Suggestions

This soup is hearty enough to stand on its own as a main dish, but it also pairs wonderfully with a crisp salad or a warm, crusty loaf of bread. If you’re feeling indulgent, a dollop of sour cream or a sprinkle of parmesan cheese can elevate the flavors even further.

So, what are you waiting for? Give this roasted pumpkin soup a try and let your taste buds indulge in the cozy autumn flavors. It’s the perfect meal to share with family and friends, and the comforting aroma will fill your kitchen with warmth. There’s no better way to embrace the season than with a bowl of homemade goodness!