John Pountney's Pumpkin & porcini Soup

A hearty, tasty and simple winter soup.


Serves 6

1 large red onion - chopped
2 medium leeks - chopped
Half a head of celery - chopped
2 cloves of garlic - chopped
Bay leaves
1 smallish buttercup pumpkin
75grams of dried porcini
1 litre of vegetable stock
Extra virgin olive oil
Salt and pepper


In a large heavy casserole, heat oil and add diced onions, celery, leeks, garlic and chopped rosemary and sage, and cook gently until soft. Meanwhile, pour 200 ml of boiling water over the dried porcini, leave for ten minutes, strain, keeping the mushroom water, and rinse the dried porcini to remove any grit.  Set aside.
Add stock and mushroom water to the casserole and diced pumpkin and porcini.
Simmer until the pumpkin is soft, season generously, serve with freshly grated parmesan and a splash of extra virgin olive oil. Best served with sour dough bread.