Peter Gordon’s pumpkin, ginger, chickpea and cheese soup
- Online only 2017
- Serves 6-8
- Hands-on time 15 mins, plus simmering time
This chunky pumpkin soup recipe by Peter Gordon could almost be a meal in itself – it’s robust, wholesome and very tasty.
- Vegetarian recipes
- 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
- 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.
- 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.
- 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.
- 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.
Peter uses chickpeas, and using pre-cooked canned ones is fine. But you could also make it with cannellini, flageolet or butter beans instead.
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