Pumpkin Soup

PUMPKIN & HARISSA SOUP

1.5kg Pumpkin – Butternut or Crown

2 Onions Brown or Red

1 Garlic Bulb

5 Thyme sprigs

½ -1 c Chicken Stock – add more for a thinner soup

Extra Virgin Olive Oil

Garnish:

40ml Cream

1-2T Harissa paste – Fatimas Toasted Harissa

1-2T Extra Virgin Olive oil

Salt and Pepper

Heat oven on fan bake to 200˙c

Cut butternut lengthways with skin on and deseed. Or cut crown pumpkin into big chunks with skin on and deseed.

Cut onions in half with skin on.

Cut top off garlic bulb

Toss the pumpkin, onions, garlic with extra virgin olive oil and place cut side up in a roasting tray.

Sprinkle with thyme leaves and season with salt and pepper

Roast for approx 1 hour or until pumpkin is soft and onions are caramelised.

Once cooled scoop out pumpkin flesh and remove skin off onions and garlic and place in a pot and blend with a stick blender till smooth. This could also be done in a blender.

Add enough chicken stock to get to your desired consistency. I like a thicker soup but if you prefer a thinner soup add more chicken stock.

In a bowl thin out your harissa paste with some extra virgin olive oil.

Once soup is warm swirl through some cream and harissa.

Season with salt and pepper.