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Harissa Carrot & Pumpkin Soup with Cashew Cream

Posted by Ivy Lee on

Harissa Carrot & Pumpkin Soup with Cashew Cream

Soup

  • 1.2kg buttercup or other pumpkin, peeled and cut into small chunks
  • 2 large carrots, peeled and cut into circles.
  • 4 cloves garlic, peeled
  • 1 onion, peeled and sliced into eighths
  • 2 teaspoon Cosmo’s Spicy Harissa Seasoning
  • 1 teaspoon salt
  • 1 tablespoon olive oil, plus extra to serve
  • 400ml reduced-salt vegetable stock
  • 400ml water
  • Lemon wedge, to serve

Cashew Cream

  • 1 cup cashews, soaked overnight in water, then drained
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon water
  • 1 clove garlic, crushed
  • 1 teaspoon cumin
  • ½ teaspoon flaky sea salt

Method

  1. Preheat oven to 200°C. Place pumpkin, carrot, garlic and onion in a roasting dish and toss through Cosmo’s Spicy Harissa Seasoning, salt and olive oil to coat. Roast for 30 minutes, then toss once again to cook evenly.
  2. Blend cooked vegetables, stock and water in batches in your blender, or with a stick blender in the soup pot. Heat blended soup in pot until it reaches boiling point, then remove from heat.
  3. To make cashew cream, blend all ingredients until fairly smooth.
  4. Serve soup with a dessertspoon of cashew cream, plus a wedge of lemon and a drizzle of olive oil.

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