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Chilli pumpkin & wild mushroom soup recipe

  • 4servings

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsZinc, Natrium, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 800g pumpkin, peeled and diced into rough

  2. 2 1/2cm chunks

  3. 1 1/2 leeks, sliced and washed well

  4. 4 tbsp olive oil

  5. 1/2 tsp dried chilli flakes

  6. 3 cloves of garlic, sliced

  7. A small handful of dried porcini (about 10g)

  8. 1 tsp thinly-sliced red chilli

  9. A big nugget of Parmesan cheese, grated

  10. Salt and pepper

Instructions Jump to Ingredients ↑

  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.

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