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

Name: Peter Gordon’s pumpkin, ginger, chickpea and cheese soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 6-8
Cuisine: British recipes
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

By: Peter Gordon

Published: 12 Dec 17
Updated: 26 May 25

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

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.

Easy
Online only 2017

Test kitchen approved

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.

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

Vegetarian

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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

Method

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.

Recipe from Online only 2017 Issue

delicious. 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…