Creamy Roasted Pumpkin, Cabbage & Chickpea Soup

8 January 2025Saffron

Prep time: 5 minutes

Cook time: 40 minutes

Serves: 3 - 4 ppl

Creamy Roasted Pumpkin, Cabbage & Chickpea Soup – A super easy weeknight dinner that’s comforting, wholesome, and full of flavour.

When I saw this recipe from Lucy Sally Sommer, I knew I had to try it. I still had pumpkin and cabbage left from my last harvest at Pluk CSA, so 1+1 = this creamy, nourishing soup!

The best part? It’s super versatile. Instead of chickpeas, you can swap in pasta, white beans, or potatoes. No Savoy cabbage? Use cavolo nero or spinach. No pumpkin? Try carrots or parsnips instead. It’s the perfect recipe to use up whatever veggies you have lying around, making it a great choice for reducing food waste while keeping meals exciting.

Blended until silky smooth or left chunky for extra texture, this soup is satisfying on its own or served with crusty bread for the ultimate cosy meal.

Why You’ll Love This Recipe

✔️ Creamy & Comforting – A warm, velvety soup perfect for chilly days.
✔️ Super Versatile – Swap in different veggies and proteins based on what you have.
✔️ Easy & Effortless – Simple ingredients, minimal prep, and maximum flavour.
✔️ Nutritious & Satisfying – Packed with fibre, vitamins, and plant-based protein.
✔️ Great for Meal Prep – Make a big batch and enjoy it throughout the week.

Give it a go and make it your own with whatever’s in your kitchen—you really can’t go wrong!

I am an absolute soup lover! Have a look at some of these for inspiration.

(1 votes, average: 5.00 out of 5)

Creamy Roasted Pumpkin, Cabbage & Chickpea Soup

8 January 2025Saffron

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Serves: 3 - 4 ppl

A great soup also flavoured with lemon and parmesan cheese, a real winner.

Ingredients

Roasted vegetables

1 large onion, quarterd and halved again
4 whole garlic cloves, peel on
±400 g pumpkin, washed and chopped into 2 cm cubes
1 tbsp olive oil
2-3 thyme twigs
Pepper & Salt

The soup

1 tbsp olive oil
1 small leek, thinly sliced
1 rosemary twig, left whole
4-5 sage leaves, halved
Parmesan rind, optional (leave out for vegan)
2-3 garlic cloves, thinly sliced
1.2 liter chicken or vegetable stock
1 zest of lemon
lemon juice, to taste
2 regular cans chickpeas, drained
300 g cabbage (like cavolo nero or savoy), chopped into bitesize pieces
Big handful freshly grated parmesan, (leave out for vegan)
120 ml full fat cream, or a vegan option

Method

1)
Preheat the oven to 190°C. Line a baking tray with baking paper and spread out the roasted vegetable ingredients. Season with pepper and salt and drizzle with some olive oil. Mix well to coat ( I used my hands) and roast in the oven for 30-35 minutes until softened and just starting to char.
2)
In a large heavy based pot heat up the oil and add the chopped leek and a pinch of salt. Sauté for 3 minutes until softened.
3)
Add the rosemary, sage, garlic and parmesan rind and sauté for a few minutes without letting the garlic brown.
4)
Pour in the stock and bring to a bubble, let simmer away for 10 minutes.
5)
Remove the rosemary and parmesan rind, but leave the sage. Add the chickpeas, cabbage and lemon zest let simmer for another 5 minutes.
6)
The roasted vegetables should be done by now. Squeeze the garlic cloves into the soup, discard the peels and the thyme twig. Add the onions and pumpkin to the soup.
7)
Pour in the cream and parmesan cheese and stir to let it melt.
8)
With a handheld blender pulse a 4-5 times to thicken the soup slightly, this is optional but I love the textures of soup this way.
9)
Taste and season with lemon juice, pepper and salt.
10)
Serve straight away with some extra grated parmesan cheese and drizzle of good quality olive oil.