Name: Harissa and maple pumpkin soup
Ingredients: 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)

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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.

Ingredients

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)

Method

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.

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