Chilli pumpkin and wild mushroom soup

Chilli pumpkin and wild mushroom soup
  • Serves icon Serves 4
  • Time icon 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.


  • 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


  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.

delicious. tips

  1. This one tastes even better the next day.


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