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Harissa-Spiced Butternut Squash Soup with Toasted Pumpkin Seeds

Harissa-Spiced Butternut Squash Soup with Toasted Pumpkin Seeds

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    40 minutes active
  • Rating

This creamy, comforting squash soup stars harissa, a bright, tangy-hot chili paste from northern Africa. Harissa varies in heat level, so use more or less depending on the brand and your spice tolerance. Paprika adds smoky sweetness, while cumin contributes warm, earthy notes. We bloom the seasonings in oil to enhance their flavors and aromas. Leeks’ many layers can trap sand and dirt, so wash them thoroughly and drain them well before use. Toasted pumpkin seeds bring body, flavor and richness and provide texture as a crunchy garnish. Serve dolloped with plain yogurt for a touch of cool creaminess.

Ingredients
  • ½

    cup pumpkin seeds

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon harissa paste

  • 1

    tablespoon sweet paprika

  • 2

    teaspoons cumin seeds OR ground cumin

  • 2

    medium leeks, white and light green parts thinly sliced, rinsed and drained

  • Kosher salt and ground black pepper

  • 2

    pound butternut squash, peeled, seeded and cut into ½-inch chunks

Step 1

In a large pot over medium, toast the pumpkin seeds, stirring occasionally, until beginning to brown, 2 to 4 minutes. Transfer to a small bowl; set aside.

Step 2

In the same pot over medium, heat the oil until shimmering. Add the harissa, paprika and cumin; cook, stirring, until fragrant, about 1 minute. Add the leeks and ¼ teaspoon salt; cook, stirring, until the leeks are softened, 3 to 4 minutes. Add the squash and another ½ teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown, about 4 minutes.

Step 3

Add half of the pumpkin seeds and 5 cups water; bring to a boil over medium-high, scraping up any browned bits. Cover and simmer, stirring occasionally, until a skewer inserted into the squash meets no resistance, 10 to 15 minutes. Remove from the heat and cool, uncovered, for 15 minutes.

Step 4

Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the squash mixture until smooth, 15 to 30 seconds. Return the soup to the pot. (Alternatively, puree the mixture directly in the pot with an immersion blender.) Heat over low, stirring, until warmed through. Taste and season with salt and pepper. Serve sprinkled with the remaining pumpkin seeds.

Step 5

Optional garnish: Plain whole-milk yogurt OR lime wedges OR thinly sliced fresh mint OR a combination

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