Pumpkin and Porcini Soup
Pumpkin and Porcini Soup



  • 800g pumpkin or squash, diced into 3cm chunks
  • 1.5 leeks, sliced
  • 4 tbsp olive oil
  • ½ tsp chilli flakes
  • 3 sliced garlic cloves
  • 10g dried porcini
  • 1 tsp marjoram, chopped
  • 1 tsp sliced red chilli
  • Nugget of parmesan, grated
  • Salt and pepper
  • Cook the leeks and pumpkin on a very low heat in the olive oil for 45 mins, or until nicely braised. Meanwhile, soak the dried porcini in 800ml boiling water. Drain after a few mins - keeping the stock - and chop the softened mushrooms. Stir the chilli flakes and garlic into the pumpkin, cook for 10 mins more, then pour in the mushroom stock and chopped porcini and simmer for 30 mins.
  • Stir in the marjoram and sliced chilli along with plenty of seasoning. Run a masher through the soup a few times to break up the chunks, but keep it fairly rustic and textured. Finish with a drizzle of olive oil and a big heap of parmesan, and serve.
1 hr 30 mins
4 serving

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