I love a classic with a twist. Pumpkin soup is like a blank canvas that you can take in so many different directions. Here it has gone on a little trip to Morocco with aromatic spice, harissa chilli paste and fresh coriander. I know there's a 'coriander hate club' so if you're a member, replace the coriander with parsley or mint and enjoy.
Serves 4
Ingredients
1 small butternut pumpkin in large cubes
1 tbsp olive oil
1 chopped carrot
1 chopped onion
1 garlic clove
2 small potatoes
1 tbsp grated ginger
1 tsp chopped preserved lemon
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/2 tsp cinnamon
1 tsp harissa paste (or any mild chilli paste)
4 cups water or enough water to just cover the veggies
Salt & pepper to taste
garnish
1/2 bunch fresh coriander finely chopped
2 tbsp Greek yogurt
Extra virgin olive oil
Method
In a large pot heat the olive oil and add all the vegetables and spices (hold the preserved lemon). Mix and when aromatic add the water. Make sure there's just enough water to cover the veggies. Too much water to make the soup too water. It should be thick and rich.
Add harissa paste and season well. Reduce the heat and cover. Simmer for 20 minutes or until all the veggies are nice and soft. Add in the preserved lemon slices. Using a stick blender, puree until very smooth.
Ladle soup into bowls and add a dollop of thick yogurt and some fresh coriander. Add a drizzle of extra virgin olive oil and enjoy with crusty bread.
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