Pumpkin soup with harissa
A recipe from the Good Food collection.
Ingredients
2.5kg pumpkin
750 ml (3 cups) good-quality vegetable stock
750ml (3 cups) milk
sugar, to taste
Harissa
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
Method
Step 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.
Step 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.
Step 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.
Step 4
Serve the soup topped with a spoonful of harissa. Serve any remaining harissa separately.
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