Pumpkin and leek soup, with millet, barley and shiso

October 10, 2020

9 Ingredients

Pumpkin Pumpkin 1/2
Leek Leek 1
Millet Millet 2 glasses
Barley Barley 2 glasses
Carrots Carrots 1
Garlic (fresh) Garlic (fresh) 1 clove
Shiso Shiso 10 leaves
Bay leaf Bay leaf 3 leaves
Olio EVO Olio EVO 6 tablepoons

| Like sun |

It is the color of autumn, which warms and falls in love at first sight. Pumpkins, carrots, persimmons, sweet potatoes are that sun that is getting weaker and weaker in the sky and that is now gaining strength in the dish, characterizing enveloping and comforting recipes.
In the photo I propose a warm pumpkin, leek and potato soup, enriched with barley and millet, many spices that you can discover on the site (link in bio) and an oriental touch, my beloved shiso, the Japanese red basil.


Peel and cut the pumpkin into small pieces. Peel and thinly slice the leek, peel and mash the garlic. Peel the carrot and chop it.

In a high-sided saucepan, pour 5 tablespoons of extra virgin olive oil, the leek, the garlic and the bay leaves. Fry for a couple of minutes, then add the carrot. Mix well and after another couple of minutes add the pumpkin. Season it, stirring often, lightly salt and cover with hot water. Boil the soup for about half an hour, then add the barley and millet. If it is too thick, stretch it with a little more hot water. Cook for about 25 'or until the cereals are cooked. Serve hot with a few shiso leaves.

If you don't find shiso, you can flavor the soup with some dill seeds. Add 1 teaspoon to the initial stir-fry and decorate the soup with a few stalks of chives when cooked.
Recipe:  Pumpkin and leek soup, with millet, barley and shiso
Recipe:  Pumpkin and leek soup, with millet, barley and shiso - 1

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