- 1200g pumpkin or butter nut squash
- 3 medium red onions
- 600g sweet potatoes
- 6 cloves garlic
- 4 tbsp harissa paste
- 3 tbsp olive oil
- 1.5l veg stock
- 1 x 440ml can coconut milk
- Preheat the oven to 200C/390F/Gas Mark 6.
- Cut the onions into 8 equal-sized chunks. Peel and cut the Pumpkin and Sweet Potatoes so that the chunks are about the same size as the onion segments. Finally, peel the tissue paper wrappers off six cloves of garlic and put all of the vegetables into a large roasting tray. Toss together with 3tbsp of the harissa paste and the olive oil (ensuring every piece is well coated) before enclosing the top with a sheet of foil. Place in the oven for 40 minutes.
- When the timer is up, remove the foil from the tray and give everything a good stir. Turn the temperature up to 220C/430F/Gas Mark 7 and replace the uncovered roasting tray back in the oven for a further 20 minutes.
- When the final twenty minutes is almost up, take a large pan and measure in 1.5l of vegetable stock and the can of coconut milk. Place on a medium heat and bring up to simmer. When the vegetables are ready from the oven, carefully ladle them into the pan alongside all the juices. Stir through the final tbsp of harissa paste and give everything a blitz with a stick blender until you have a smooth soup. Check to taste before seasoning with salt and freshly milled pepper.
- Serve with warmed crispy bread or perhaps try my Ghoulish Finger Dough Sticks for a spooky All Hallows’ Eve supper.
- Category: Soup, Halloween, Autumn
Keywords: soup, halloween food, pumpkin soup, harissa, spooky food