Pumpkin Wonton Tortellini & Porcini Soup

Pumpkin Wonton Tortellini & Porcini Soup

This warming soup is the ideal Monday night supper. Make sure you have some leftover, so you can enjoy it for lunch the following day.
Serves 2
Total Time
1 Hour
For the tortellini
1 small pumpkin or squash
Olive oil
A small bunch of thyme, woody stems removed
1 tsp of cinnamon
1 tsp of ground nutmeg
Zest of one lemon
100g of smoked ricotta crumbled – optional
Wonton wrappers
Semolina, for dusting
For the broth
Couple of spring onions, chopped
A handful of dried porcini mushrooms
1 glass of sherry
500ml of stock (chicken or vegetable)
A squeeze of honey
Salt and pepper
Step 1

Heat the oven to 200°C. Roughly slice up the squash removing the seeds, but you can keep the skin on. Place on an oven tray and drizzle with olive oil, sprinkle with thyme and season. Place in the oven and roast for about 30-40 mins till soft and starting to caramelise.

Step 2

Take out the oven and scrape the soft insides into a bowl, discard the skins. Add the cinnamon, nutmeg, lemon zest, season and mash together, taste. Arrange the wonton wrappers in front of you and spoon a teaspoon amount onto the wrapper (then place a cube of the smoked ricotta on top if using). Fold into tortellini (this make take a couple of goes). Dust a tray with semolina and leave the tortellini on top while you make the broth. They will keep in the fridge covered for a good day or so.

Step 3

To make the broth heat a little oil in a pan and add the spring onions, the stock, sherry and porcini mushrooms and simmer for about 15 minutes, season and add a squeeze of honey.

Step 4

To make the sage leaves, simply heat a little oil in a pan and add them for about 20 seconds, remove and drain on kitchen paper.

Step 5

When ready to serve, bring a pan of salted water to the boil and drop in your wontons, simmer for about 3-4 minutes and remove and distribute between the bowls. Spoon the broth over the top and finish with the crispy sage leaves.

Recipe courtesy of WildByTart.com

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