Steam Combi Recipe: Roast Pumpkin and Harissa Soup

In America, fall is a time for Halloween and pumpkin pie. For carving and decorating your porch with. In New Zealand the big orange fruits (that’s right, it’s not a vegetable) are known more for cooking up and adding to our Sunday roast. Classically an autumnal ingredient, roast pumpkin is a sweet and soft food that makes for a rich flavour of soup. So, to help us get in the October spirit, we’ve put a springtime twist on our roast pumpkin soup to make in your kitchen at home. 

Method:

1. Cube your pumpkin and place on a baking tray sprinkled with olive oil. Cook on ‘fan assisted grill with low humdity (25%) steam if available, at 200 C for 20 minutes.
2. Once cooked, place pumpkin in a blender with harissa paste, tomato puree and 2 cups of hot vegetable stock.
3. Puree until your desired level of smoothness. Pumpkin soup is commonly served very smooth.
4. If you feel the soup is too thick, add more stock or water.
5. Season with salt and pepper to taste.
6. Serve in a large bowl with a swirl of yoghurt, sprinkled with pumpkin seeds, herbs and croutons.
7. To add a spring twist, add some grated raw beetroot atop for a sweet dash of flavour.

Add a crusty buttered roll and side salad to turn into a sufficient lunch at work or on the go. The bright orange and splash of yoghurt make this a delightful meal to prepare for guests as it looks and tastes great, as well as being quick and easy to make. To make preparing food at home easier and more fun, Kitchen Things is here to offer the premium brands and products for ovens, kitchen furniture and more. Take a look at our range of blenders today to make soups and smoothies for you and your family.