Equipment
- Frying pan for toasting the seeds
Ingredients
- MAGIC SAUCE:
- 2 red chili peppers, deseeded and roughly chopped (use 1 for a milder sauce)
- 1 red bell pepper, roughly chopped
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ¼ teaspoon smoked paprika
- 1 tablespoon olive oil
- SOUP:
- 2 tbs olive oil
- 2 yellow onions, peeled and chopped
- salt, to taste
- 1 large pumpkin, about 6 cups (2 lb / 900 g) chopped; or butternut squash, seeded, peeled, and cut into 1-inch cubes
- 4 cups vegetable stock
- 1 cup coconut milk, full-fat, divided
- 15 oz cannellini beans, rinsed and drained
- 2 tablespoon "Magic Sauce" , or harissa paste
- 2 tablespoon cilantro, fresh, for garnish
Instructions
- To make the "magic sauce", toast the cumin and coriander seeds in a dry frying pan over medium heat, stirring often, for 2 to 3 minutes or until fragrant. Set aside to cool, then grind them to a powder in a food processor. Add the chili peppers, bell pepper, garlic, salt, smoked paprika and olive oil and process until you have a smooth paste. Transfer to a clean jar and refrigerate until needed.
- To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, for 8 to 10 minutes or until golden. Stir in 2 tablespoons of the magic sauce and cook for 1 minute until fragrant. Add the pumpkin, toss to coat in the onions and sauce, and cook for about 5 minutes, stirring now and then, until it browns slightly.
- Add the vegetable stock and beans. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, or until the pumpkin is fork-tender. Stir in the coconut milk, reserving a few tablespoons for serving, and simmer for another 5 minutes.
- Remove the saucepan from the heat and blend the soup with an immersion blender until smooth (or leave it chunky if you prefer). Taste and season with salt. Serve with a drizzle of the reserved coconut milk and fresh cilantro.
Notes
Magic sauce: this makes more than the 2 tablespoons needed for the soup. Store the rest in a clean jar in the fridge for about a week, or freeze it in an ice cube tray. Store-bought harissa paste works too; brands vary in heat, so start with 1 tablespoon.
Spice level: for a milder soup, use 1 chili pepper and add an extra half bell pepper to the sauce.
Storage: refrigerate leftovers for up to 4 to 5 days or freeze for up to 3 months. Thin with a splash of stock when reheating and whisk if the coconut milk separates.
Nutrition (estimated per serving)
Calories: 198kcalCarbohydrates: 23gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 665mgPotassium: 565mgFiber: 4gSugar: 7gVitamin A: 10442IUVitamin C: 48mgCalcium: 75mgIron: 3mg
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