Ingredients 1 kent pumpkin – approximately 2 kgs
1 tablespoon olive oil
1 tablespoon of harissa powder
1 large onion
1 celery stick
3 cloves of garlic
4 cups vegetable stock
½ cup of cream - optional
Preheat oven to 180 degrees. Cut pumpkin into wedges and remove seeds. Place onto baking trays and drizzle with a little olive oil then sprinkle generously with harissa powder.
Roast for 60 minutes, until pumpkin is caramelised around the edges.
While pumpkin is roasting, roughly chop onion, celery, carrot and garlic. Sweat these off in a large saucepan with the olive oil. This should be on low heat for around 15 minutes. Vegetables should be soft but not brown.
When pumpkin is done, remove skins and add to the saucepan, along with the stock. Season generously with pepper. Test for seasoning and add more harissa if you feel you would like it.
Blend with a stick mixer or a blender.
Add more stock if you like your soup thinner or add cream if you like it super silky.
Garnish with a little more harissa and serve with crusty rolls.