PUMPKIN SOUP WITH SPICY HARISSA

2.5kg Pumpkin, cubed
3 cups Vegetable Stock
3 cups Raw Milk
Sugar and Black Pepper to taste

Harissa
250g fresh birds-eye chillies (or similar)
1 tbl caraway seeds
1 tbl coriander seeds
2 tsp cumin seeds
4-6 cloves garlic, peeled
1 tbl dried mint leaves
1 tsp salt
1/2 cup Extra Virgin Olive Oil

1.  Simmer pumpkin in a large saucepan with vege stock and milk. Cook for 15 - 20 minutes or until tender.

2.  Blend until smooth.

Harissa

1.  Dry fry the caraway, coriander and cumin seeds until they become fragrant, about 1 -2 minutes.

2.  Remove chilli stems and seeds and place in a food processor.  (Be careful - Use gloves if necessary)

3.  Add the spices, garlic, mint and salt. Begin blending while slowly adding the olive oil.  Continue until a smooth paste has formed. 

To Serve...

Spoon soup into individual bowls and stir Harissa into each bowl to taste.

Serves 6

This recipe, sent in by Sam, is the winner of our Winter Soup Recipe competition!!!  Congratulations Sam..  We look forward to sending you a copy of the fantastic Superfruit Juice Book in the mail next week.