Ask a Chef: Roasted Pumpkin Soup With Harissa & Cilantro Recipe
A warm soup from The Canteen in Dartmouth, N.S.
Q: I tried recreating the roasted pumpkin soup from The Canteen in Dartmouth, N.S. but it’s just not the same. If you can get the recipe for me, that would be great! – Kenny, Halifax.
A: Renée Lavallée, chef and owner of The Canteen, in Dartmouth, N.S., recommends roasting the pumpkins whole to intensify their flavor. Adding lime juice at the end balances the sweetness.
- 2 sugar pumpkins (2 to 3 lb. each)
- 1 tbsp unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 4 McIntosh apples, peeled, cored, diced
- 2 tsp harissa paste
- 8 cups chicken stock
- Salt and pepper, to taste
- 2 cups whipping cream (35%)
- 1/2 cup chopped cilantro
- Juice and finely grated zest of 2 limes
- Preheat oven to 400°F.
- Place whole pumpkins on roasting pan. Bake until soft, 1 hour. When cool enough to handle, remove skins and seeds, and discard, reserving flesh.
- Heat butter in large pot over medium heat. Add onion, garlic and apples. Cook, stirring, until translucent, 5 to 7 minutes. Add pumpkin flesh, harissa and stock. Season with salt and pepper. Bring to boil over high heat. Reduce to simmer. Cook, stirring, 30 minutes.
- Working in batches, puree soup in blender until smooth. Transfer to clean pot over low heat. Stir in cream, cilantro, lime juice and zest. Taste and adjust seasonings. Serve.