This soup is a genuine autumn warmer recipe worth making. Having to roast the squash before you can use it adds preparation time, but it is so well worth it for the flavour and nutrition. Rich in carotenoids, B Vitamins and complex carbohydrates, this is a soup worth making.
Method
- Preheat your oven to 200C.
- Cut your pumpkin in half, place on a baking try lined with parchment paper, open side down to seal in the moisture, and bake for 30-40 minutes or until the flesh feels soft and ready to use.
- When the pumpkin is almost roasted, heat the onion in coconut oil in a deep pan, stirring gently. Add the chopped garlic, fry some more.
- Next, add the harissa paste, stir in well and allow to cook for no more than a minute.
- Take off the heat. Now, remove the skin from the flesh of the pumpkin, add to the mix, cover with the vegetable stock, heat until properly heated through.
- Before serving pass the soup through a blender for a few seconds to ensure everything blends well and that you produce a smooth soup.
- Serve with some oven-roasted seeds and a slice of bread.
Optional: You can use roast chickpeas (or pumpkin seeds, or any other lovely nuts and seeds) to serve sprinkled over the soup. To prepare these, dry the washed and drained chickpeas. Place on a baking tray covered with parchment paper, drizzle with some olive oil and salt and pepper. You can also add a tiny dash of cayenne. Roll to mix well. Place in the oven and bake for 20 minutes until they are fully dry and crispy. Set aside.
