This deliciously creamy soup is so quick and easy to make it will quickly become your Autumn go-to quick meal, when pumpkin and sweet potato are at their seasonal best and cheapest. We’ve taking an additionally frugal approach with this recipe - we’re using the pumpkin, skin, seeds and all! The harissa spice mix delivers beautiful Middle Eastern flavours with a little punch of spice, adding huge flavour with just one ingredient. Serve with thick slices of sourdough or simply enjoy on its own - the flavour is so good it really can be a stand-alone meal.
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Serves 3
+ dairy free
+ gluten free
+ nut free
+ soy free
+ vegetarian
+ vegan
+ egg free
Ingredients
1 brown onion, peeled and halved
3 garlic cloves, peeled
20g olive oil
450g pumpkin (skin, seeds and all), chopped into roughly 4cm pieces
450g sweet potato (skin and all), chopped into roughly 4cm pieces
400g can coconut cream
200g water
1.5 tbsp harissa spice mix powder (we used the herbies brand available here)
1 stock cube or 2 tsp alyce’s chicken stock powder (free recipe!)
1 tsp alyce’s flavour bomb salt or 1/2 fine salt (but it’s so much better with the flavour bomb!) + extra to serve
Fresh parsley, finely chopped, to serve
Method
- Place onion and garlic into TC bowl, chop for 5 seconds, speed 5. Scrape down sides using spatula.
- Add oil, sauté for 5 minutes, 100C speed 1.
- Add remaining ingredients, cook for 18 minutes, 100C, speed 1.
- Blend for 1 minute, speed 9.
Serve garnished with fresh parsley and a sprinkle of extra flavour bomb salt. Freezes extremely well - you can even defrost and reheat it in the Thermomix! Pop your soup in the TC bowl (if it’s still frozen, cut into chunks), blend for 10 seconds, speed 8, and then heat for 10 minutes, 90C, speed 3, or until 90C is reached.
