The contrast between the sweetness of the pumpkin and the strong aroma of dried porcini mushrooms makes this creamy soup an elegant first course or starter.
Ingredients (4 servings)
800 gr pumpkin peeled, deseeded and chopped into chunks
2 potatoes, chopped
half a leek, thinly sliced
4 tbsp olive oil
salt, pepper
30 gr dried porcini mushrooms
1 clove garlic
50 gr philadelphia
Preparation
1. Reconstitute the dried porcini soaking them in hot water for at least 30 minutes.
2. Heat 2 tablespoons of olive oil in a large saucepan, then gently cook the thinly sliced leek for 5 minutes.
3. Add the pumpkin and cook it for a few minutes, until it starts to roast.
4. Add then the chopped potatoes and cover with water. Let cook until the pumpkin and the potatoes are soft. Purée with a hand blender (if it is too firm, add some boiling water). Season with salt and pepper.
5. While the soup is cooking, heat the remaining olive oil in a frying pan and brown the garlic.
6. Put in the porcini (with their water). Season with salt and pepper; let cook until soft.
7. When everything is ready, prepare the dishes: pour the soup, add a teaspoon of philadelphia and complete with porcini mushrooms.
8. Buon appetito! :)
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