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Homecoming Pumpkin Soup
recipe
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London
Homecoming Pumpkin Soup
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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A comforting and warm Roasted Pumpkin Soup that's perfect for a cozy night in. This soup is a great way to use seasonal produce, featuring the sweetness of pumpkin and optional sweet potatoes, seasoned with harissa and rosemary or thyme for added flavor.
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You Need

Serves 4-6
  • 1.5kg grey Jarrahdale pumpkin or other variety
  • 1 large sweet potato (optional)
  • 2 banana shallots or 1 medium onion
  • 2 bay leaves or a handful of fresh thyme sprigs
  • 1 tbsp harissa seasoning
  • 3 finger pinch of salt
  • Grind of black pepper
  • 1 tbsp olive oil or garlic oil
  • 1.5 litres vegetable or chicken stock
  • Dollop of creme fraiche, sour cream or Greek yoghurt, to serve

    • How To

    1. Preheat oven to 200C (400F). Line a rimmed baking sheet with parchment paper.
    2. Scoop out pumpkin seeds. Cut the pumpkin into smaller pieces for more caramelized edges.
    3. Cut sweet potato in half lengthways and score the flesh. Halve onions, keeping the root intact and skins on.
    4. Place vegetables on the lined baking sheet. Sprinkle with harissa, salt, pepper and drizzle with olive oil. Rub in the seasoning.
    5. Turn pumpkin and sweet potato flesh side down, tuck in onions and bay leaves into the cavity.
    6. Roast for 45-60 minutes until flesh is soft and edges are caramelized.
    7. Scoop out the roasted pumpkin flesh. Separate onions from skins and discard bay leaves or thyme sprigs.
    8. Blend all roasted ingredients with stock using a blender. Adjust seasonings if necessary.
    9. Serve with a dollop of creme fraiche, sour cream, or Greek yoghurt.