Harissa and maple pumpkin soup

Give your pumpkin soup a fiery Moroccan twist.

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.


  • 2 kilograms 2kg kent pumpkin, peeled, 
chopped coarsely
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly ground 
black pepper
  • 2 tablespoons extra virgin olive oil
  • ½ cup (50g) pecan halves
  • 1 tablespoon pure maple syrup
  • 1 large onion (300g), chopped coarsely
  • 2 cloves garlic, sliced
  • 2 tablespoons harissa (see notes)
  • 1½ cups (375ml) salt-reduced vegetable stock
  • ½ cup (140g) Greek-style yoghurt
  • ⅓ cup coarsely chopped fresh coriander
  • Chargrilled sourdough, to serve (optional)


  • 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.

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