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Chilli pumpkin and wild mushroom soup

Name: Chilli pumpkin and wild mushroom soup
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 800g pumpkin, peeled and diced into rough 2.5cm chunks; 1½ leeks, sliced and washed well; 4 tbsp olive oil; ½ 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

Published: 30 Nov 08
Updated: 18 Mar 24

This vegetarian pumpkin soup recipe is one big embrace in a bowl, perfect for a holiday dinner party.

Check out more pumpkin recipes.

Easy
December 2008

Test kitchen approved

Serves 4
Takes 25 minutes to make and 1¼ hours to cook

This vegetarian pumpkin soup recipe is one big embrace in a bowl, perfect for a holiday dinner party.

Check out more pumpkin recipes.

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Ingredients

800g pumpkin, peeled and diced into rough 2.5cm chunks
1½ leeks, sliced and washed well
4 tbsp olive oil
½ 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

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Method

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

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).
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.
Finish with a flurry of grated Parmesan and a splosh of good extra virgin oil.