Pumpkin Soup with Harissa
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 10 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
5 lb pumpkin 3 cups chicken stock 3 cups milk
sugar ground pepper HARISSA: 3-1/4 oz dried red chilies
6 cloves garlic, peeled 1/3 cup salt 1/2 cup ground coriander
1/3 cup ground cumin 2/3 cup olive oil



1 Remove skin, seeds and fiber from pumpkin and cut into pieces. Simmer uncovered in a large pan with stock and milk for 15-20 minutes until tender.
2 Process pumpkin mixture until smooth. Season with a little sugar and pepper.
3 To make Harissa: Wearing rubber or cotton gloves remove stems of chilies. Split chilies in half, remove seeds and soften in boiling water for 10 minutes.
4 Process garlic, salt, ground coriander and cumin, and drained red chilies to a paste, slowly adding olive oil until well combined.
5 Add sufficient Harissa to soup to taste, or serve separately in a bowl.

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