MAPLE ROASTED PUMPKIN SOUP WITH SMOKY DUKKAH HARISSA OIL
Preparation time 10 mins
Cooking time 40 mins
Serves 4
1 medium butternut pumpkin, peeled, seeded and roughly chopped
1 brown onion, chopped
4 cloves garlic, chopped
2 Tbsp extra virgin olive oil
¼ cup maple syrup
Sea-salt flakes and freshly ground black pepper, to season
1 litre hot vegetable stock
HARISSA OIL
⅓ cup extra virgin olive oil
2 tsp harissa paste
1 tsp smoked paprika
2 Tbsp dukkah
1 Tbsp maple syrup
¼ cup toasted unsalted cashews, roughly chopped
¼ cup loosely packed oregano leaves, plus extra leaves, to serve
STEP 1 Preheat oven to 200°C/180°C fan-forced. Line a large roasting tray with baking paper. Toss pumpkin, onion and garlic on tray. Drizzle with oil and maple syrup. Season and toss well to combine. Bake for 30 minutes, or until caramelised and tender.
STEP 2 Meanwhile, for Harissa oil, heat oil in a small saucepan on low. Add harissa, paprika, dukkah and maple, and cook for 1-2 minutes, or until fragrant. Remove from heat, add cashews and oregano, mix to combine. Season.
Transfer roasted vegetables to a large saucepan, add stock and bring to a simmer on
