Pumpkin Soup With Harissa Recipe
Servings: 6
Ingredients
- 2Â 1/2 kg pumpkin
- 3 c. chicken stock
- 3 c. lowfat milk
- Â Â caster sugar
- Â Â grnd pepper
- Â Â Harissa
- 100 gm dry red chillies
- 6 clv garlic peeled
- 1/3 c. salt
- 1/2 c. grnd coriander
- 1/3 c. grnd cumin
- 2/3 c. extra virgin olive oil
Directions
- Remove skin seeds and fibre from pumpkin and cut into pcs.
- Simmer uncovered in a large pan with stock and lowfat milk for 15-20 min till tender.
- Process pumpkin mix till smooth.
- Season with a little sugar and pepper.
- To make Harissa:Wearing rubber or possibly cotton gloves remove stems of chillies.
- Split chillies in half remove seeds and soften in warm water.
- Process garlic salt grnd coriander and cumin seeds and liquid removed red chillies to a paste slowly adding extra virgin olive oil till well combined.
- Add in sufficient Harissa to soup to taste or possibly serve separately in a bowl.
- Note. Store any leftover dry chillies in a jar away from light and heat.
- Add in a little cream to the soup for extra richness. Freshly grated nutmeg is also good with pumpkin soup. Harissa is traditionally grnd using a mortar and pestle. A great fiery condiment to use with couscous. To give Harissa extra flavour dry fry the coriander and cumin seeds just before grinding. Good delicatessens and gourmet sections of supermarkets usually stock quality tinned Harissa.
- Serves 6
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 246 | 63% |
| Total Fat 27.98g | 35% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 6543mg | 273% |
| Potassium 1461mg | 42% |
| Total Carbs 32.41g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 10.46g | 7% |
| Protein 10.15g | 16% |
