I know there are already two pumpkin soup recipes up on That Healthy Kitchen (this simple spicy one with chickpeas and this creamy one with coconut milk) and now I would like to add yet another one to my ever growing list of recipes: Pumpkin Soup with Harissa and Orange.
To those of you that don’t know what Harissa is, don’t worry, until two years ago I didn’t know either, but now I adore it! Harissa is a North-African/Middle Eastern sauce made from roasted bell peppers, red chillies, garlic and spices. Basically it is just Sriracha sauce, African/Middle Eastern style. Ever since I saw this recipe from Tieghan from Half Baked Harvest I’ve been wanting to make it at home too, but sometimes our “to-make wish list” just gets too long. I’m guessing basically everybody with Pinterest has that nowadays lol #toomuchinspiration
However, for this soup I just used store-bought Harissa paste, which works really great if you buy a good one a.k.a. one without many additives and flavor enhancers and all that crap. Harissa really adds a nice spicy element without overruling all the other flavors in the soup or burning your mouth. The orange zest and juice adds another really nice and rather surprising element. The first time I made this soup, I knew that something was missing, I just couldn’t point it out. Then one of my flatmates suggested adding a sour or sweet element, and ta-da: perfection happened ✨
This soup has a great balance of the slightly sweet flavor of the butternut squash, a little spicy from the Harissa paste, a little sour from the orange and a lot of flavor from the fresh thyme. When typing that I also realized I apparently (and unconsciously) really have a thing for the combination of butternut squash + thyme + orange: remember this Winter Quinoa Salad?
Anyhow, this soup is delicious and you should definitely go make it!! Don’t forget to share your picture on Instagram using the hashtag #thathealthykitchen. I love seeing others recreate my recipes :)
Pumpkin Soup with Harissa and Orange
Prep time: 10 mins
Cook time: 1 hour 10 mins
Total time: 1 hour 20 mins
Yield: 6 servings
1 butternut squash
15 gram fresh thyme
2 teaspoons Harissa paste
2 teaspoons olive oil
1 red chili
1,5 L water (or use stock for added flavor)
salt and pepper to taste
1. Preheat your oven to 180 degrees C.
2. Cube the butternut squash and mix it with the thyme, Harissa paste and 1 teaspoon olive oil. Roast them in the oven for about 1 hour or until the squash is fork tender.
3. Dice the onions and chili, and add to a large soup pan with the leftover teaspoon olive oil and a little water. Heat over low fire and make sure the onions and chili do not burn.
4. Add the pumpkin, zest and juice of the orange and the water to the soup pan, turn up the heat and let simmer for 15 minutes.
5. Blend the soup either with a stick blender or (in parts) in a blender.
Nutritional information per serving
2.1 gram fat
36 gram carbohydrates
of which 7.2 gram fiber and 9.7 gram sugar
3.3 gram protein