|Like the sun|
It is the colour of autumn, the one that warms you and makes you fall in love at first sight. Pumpkins, carrots, persimmons and sweet potatoes are the sun that grows weaker in the sky and gathers strength on the plate, in warm, comforting recipes.
Here is a hot soup of pumpkin, leek and potatoes, enriched with barley and millet, plenty of spices and an oriental touch: my beloved shiso, the Japanese red basil.
Method
Trim the pumpkin and cut it into small pieces. Trim and thinly slice the leek; peel and crush the garlic. Peel and chop the carrot.
In a tall pot, heat 5 tablespoons of olive oil with the leek, garlic and bay leaves. Sauté for a couple of minutes, then add the carrot. Stir well and after another couple of minutes add the pumpkin. Let it take on flavour, stirring often, salt lightly and cover with hot water. Simmer for about half an hour, then add the barley and millet. If the soup is too thick, add a little more hot water. Cook for about 25 minutes, until the grains are done. Serve hot with a few shiso leaves.
If you can't find shiso, flavour the soup with dill seeds: add a teaspoon to the initial soffritto and garnish the soup with a few chive stems at the end.
