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

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

Easy
Online only 2017

Easy
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

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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

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.

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.