| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 90 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 567 |
| Fat | 27g |
| Saturates | 6g |
| Protein | 11g |
| Carbs | 68g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7.
Cut the butternut in half lengthways and scoop out the seeds.
Peel and roughly chop the onion.
Place the butternut, cut-side up, along with the onion on a baking tray. Drizzle with a little olive oil and sprinkle with salt.
Bake for 1 hour, or until the butternut is just soft and starting to brown.
Scoop the butternut flesh out of its skin into a blender.
Scoop the onion flesh away from its skin and add to the blender.
Add 250ml of the stock to the blender and blitz until smooth.
Pour the mixture into a saucepan, add the remaining stock, cream, 3 tbsp harissa and honey.
Place over a medium heat until the soup is heated through.
To make the pita chips, cut the pita breads in half to form 4 pieces and cut them into triangles.
Brush each piece liberally with the remaining olive oil and spread the remaining harissa over.
Sprinkle with the sesame seeds.
Place on a baking tray and bake at 180oC, gas mark 4, until golden and crisp.
Serve the soup with a scoop of sour cream, freshly ground black pepper and chopped fresh coriander.
