Pumpkin, potato and leek soup with mushrooms and a surprise
Published on 21 October 2024
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Autumn and winter suit comforting soups. I added sautéed mushrooms, but the surprise is small sausage balls sinking out of sight. Finding one in a spoonful gives a burst of flavour. Optional, naturally; add crisp croutons too if wanted.
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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I peel, slice and chop pumpkin, wash and slice leek and put both in a large pan with generous oil.
I add peeled, diced potatoes.
I sauté around ten minutes, stirring.
I add boiling vegetable stock.
I cover and cook for 30/40 minutes until tender, then blend smooth, thick and velvety. I adjust salt and pepper.
I brown garlic in oil, add around ten mushrooms and cook, adding salt and pepper only at the end, removing garlic and setting aside.
For the surprise, I skin sausage, make tiny balls and brown in a small pan or air fryer. Everything is ready.
I pour hot soup into bowls, divide sausage balls, which sink, add mushrooms, Parmesan and oil.
Original source: https://incucinaconlilly.com/2024/10/21/crema-di-zucca-patate-e-porro-con-funghi-e-sorpresa/