Chilli pumpkin & wild mushroom soup recipe

By Allegra McEvedy

  1. Feeds 4 hungry, slightly hippy people who like Italian food (and chilli)
  2. Rating

From the highly recommended Leon Cookbook, this seasonal soup is one big embrace in a bowl.

tried and tested
Chilli pumpkin & wild mushroom soup

Ingredients

  1. 800g pumpkin, peeled and diced into rough 2.5cm chunks
  2. 1 1/2 leeks, sliced and washed well
  3. 4 tbsp olive oil
  4. 1/2 tsp dried chilli flakes
  5. 3 cloves of garlic, sliced
  6. A small handful of dried porcini (about 10g)

1 tsp chopped marjoram

  1. 1 tsp thinly-sliced red chilli
  2. A big nugget of Parmesan cheese, grated
  3. Salt and pepper

Method

  1. 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. 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. 3. Stir the chilli flakes and garlic into the pumpkin and continue to cook for a further 10 minutes.
  4. 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. 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. 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.

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