Harissa and maple pumpkin soup

Give your pumpkin soup a fiery Moroccan twist.
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Pumpkin soup is given a Moroccan twist by roasting the pumpkin perfumed with cinnamon and adding fiery north African harissa paste. Finished with a dollop of yoghurt and candied maple pecan.




Preheat oven to 200°C/180°C fan. Line a large oven tray and a small 
oven tray with baking paper.


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.


Meanwhile, place pecans on small 
tray; drizzle with maple syrup. Roast 
for 5 minutes until golden. Cool.


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.


Blend or process pumpkin mixture until smooth. Return soup to pan over medium heat; stir until hot.


Ladle soup into bowls; top with yoghurt, maple pecans and coriander. Season. Serve with sourdough.