Peter Gordon’s pumpkin, ginger, chickpea and cheese soup

  • Portion size: Serves 6-8
  • Hands-on time 15 mins, plus simmering time
  • Difficulty: easy
Recipe by: Peter Gordon

This chunky pumpkin soup recipe by Peter Gordon could almost be a meal in itself – it’s robust, wholesome and very tasty.

Make the most of pumpkin season with more delicious pumpkin recipes.

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Ingredients

  • 1 large white fleshed onion, peeled and slice
  • 1 large leek,thinly sliced, washed to remove grit if necessary
  • 2 cloves garlic, peeled and chopped
  • 1 thumb of ginger, peeled and chopped
  • 50g butter
  • 2 good pinches of saffron (or use ½ teaspoon turmeric)
  • 600g pumpkin or butternut squash, peeled, deseeded and roughly chopped
  • 600ml vegetable stock
  • 1x 400g (approx) can chickpeas, drained and rinsed well under running water
  • 200ml cream
  • Freshly grated nutmeg to taste
  • 60g coarsely grated cheese (try an aged cheddar or pecorino)
  • 100ml sour cream
  • Chives for garnish
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Method

  1. In a large heavy pan, sauté the onion, leek, garlic and ginger in the butter over a low heat, with the lid on, until everything softens and wilts. Stir occasionally.
  2. Add the saffron, pumpkin and half the stock, then cook over a low heat, with the lid on, until the pumpkin is almost cooked. Mash it with a potato masher – it doesn’t need to be smooth.
  3. Add the drained chickpeas, the remaining stock and cream and plenty of cracked black pepper. Bring to a boil, then reduce to a simmer, with the lid on, and cook for about 15 minutes.
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  5. Season with salt, then add nutmeg to taste. Stir in the cheese and ladle into piping hot bowls. Dollop on the sour cream and snip a few chives over it.

Quick wins & tips

Peter uses chickpeas, and using pre-cooked canned ones is fine. But you could also make it with cannellini, flageolet or butter beans instead.

Peter teaches you how to make this soup below…

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