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

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.
4. 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.