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1.Preheat oven to 200°C/180°C fan. Line a large oven tray and a small oven tray with baking paper.
2.Place pumpkin on large tray, in a single layer; sprinkle with cinnamon and pepper, drizzle with half the oil. Roast for 25 minutes until tender.
3.Meanwhile, place pecans on small tray; drizzle with maple syrup. Roast for 5 minutes until golden. Cool.
4.Heat remaining oil in a large saucepan over medium heat; cook onion, garlic and harissa, stirring, for 5 minutes or until softened. Add roast pumpkin, stock and 1 litre (4 cups) water; bring to the boil. Remove from heat; cool for 10 minutes.
5.Blend or process pumpkin mixture until smooth. Return soup to pan over medium heat; stir until hot.
6.Ladle soup into bowls; top with yoghurt, maple pecans and coriander. Season. Serve with sourdough.