Spiced Pumpkin Soup with Butternut Squash and Harissa
A warming and tangy alternative to the classic pumpkin soup.
Equipment
- Immersion blender
- Oven
Ingredients
- 1 squash (peeled and cubed, approx. 500g)
- 2 carrots
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 tbsp olive oil
- 1 yellow onion
- 5 cloves garlic (minced)
- 2 tsp fresh ginger (minced)
- 1 tsp cumin
- 1/2 tsp cumin seeds (crushed)
- 2 tbsp rose harissa paste
- 5 cups stock (vegetable or chicken, if you don't need this to be vegan)
- 1 tbsp dark soy sauce
- 1 tbsp fresh coriander
Instructions
- Start by peeling and dicing your butternut squash or pumpkin of choice and your carrots. And save the pumpkin seeds!
- Cover with 1 tbsp of olive oil and add thyme and rosemary. Cook for 30 minutes at 220°C/430°F.
- While the vegetables are in the oven, proceed to dice the onion and mince garlic and ginger.
- Heat up 1 tbsp of olive oil in a big pot and add the diced onion. Cook for 15 minutes over low heat.
- Add the minced garlic and ginger. Cook for a further 5 minutes.
- Add the cumin, crushed cumin seeds, and harissa paste. Cook for a further 1 minute.
- Add the roasted pumpkin and carrots to the pot and add the stock and dark soy sauce. Bring to a boil and simmer for 15 minutes.
- In the meantime, roast the pumpkin seeds in the oven at 175°C/345°F for 10 minutes.
- Once the soup is ready, blend it. Top with the roasted pumpkin seeds, chopped fresh coriander and the remaining olive oil.