From the highly recommended Leon Cookbook, this seasonal soup is one big embrace in a bowl.
Ingredients
- 800g pumpkin, peeled and diced into rough 2.5cm chunks
- 1 1/2 leeks, sliced and washed well
- 4 tbsp olive oil
- 1/2 tsp dried chilli flakes
- 3 cloves of garlic, sliced
- A small handful of dried porcini (about 10g)
1 tsp chopped marjoram
- 1 tsp thinly-sliced red chilli
- A big nugget of Parmesan cheese, grated
- Salt and pepper
Method
- 1. Over a very low heat, in a wide saucepan with the lid on, cook the pumpkin and the leeks in the olive oil for 45 minutes, until they have a pleasing braised appearance.
- 2. Meanwhile, cover the dried mushrooms with 800ml boiling water. After a few minutes, drain them, keeping the soaking water – the porcini will be soft enough to chop up small.
- 3. Stir the chilli flakes and garlic into the pumpkin and continue to cook for a further 10 minutes.
- 4. Strain the soaking water through a fine sieve on to the pumpkin and add the chopped mushrooms. Bring to a simmer and cook until the pumpkin is good and soft (about 20–30 minutes).
- 5. Stir in the marjoram and chilli; check the seasoning, then run a masher haphazardly through the soup a few times, to help the consistency, but don’t overdo it.
- 6. Finish with a flurry of grated Parmesan and a splosh of good extra virgin oil.
Chef's tip
This one tastes even better the next day.