A recipe from the Good Food collection.
750 ml (3 cups) good-quality vegetable stock
750ml (3 cups) milk
sugar, to taste
125g fresh long red chillies
2 tsp caraway seeds
2 tsp coriander seeds
1 tsp cumin seeds
2 large garlic cloves
2 tsp dried mint
60ml (¼ cup) extra virgin olive oil
1. Remove the skin, seeds and fibre from the pumpkin and cut into 5-6cm chunks. Put the pumpkin in a large saucepan with the stock and milk. Bring to the boil and then simmer for 15 minutes or until tender.
2. Meanwhile, to make the harissa, wear disposable gloves to remove the stems of the chillies, split them in half lengthways, remove the seeds and soften the flesh in hot water for 5 minutes. Toast the caraway, coriander and cumin seeds in a frying pan for 1–2 minutes or until aromatic. Drain the chillies and put in a food processor. Add the seeds, garlic, mint and 1 teaspoon of salt to the processor and process, slowly adding the olive oil, until a smooth, thick paste forms.
3. Cool the soup slightly then transfer in batches to a food processor and process until smooth. Return the soup to a clean saucepan and season to taste with a little sugar and freshly ground black pepper. Gently reheat.
4. Serve the soup topped with a spoonful of harissa. Serve any remaining harissa separately.