Spiced Pumpkin Soup

Silky pumpkin blended with ginger, cinnamon, and harissa for a warmly spiced Moroccan autumn soup.

Ingredients

• 500g lamb shanks
• 1 cup couscous
• 1 tbsp sliced shallots
• 1 tsp harissa paste
• 1/4 cup butter
• a generous handful of red onions
• a handful of fresh parsley, chopped
• a generous spoonful of toasted almonds
• 1 cup water
• 1/2 tsp ras el hanout
• 200g butternut squash
• a drizzle of pitted dates

Instructions

1. 1

   Heat smen (preserved butter) in a large pot over medium heat and cook the grated fresh ginger and minced garlic gently until soft and fragrant.

2. 2

   Stir in the saffron threads and ground ginger, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the ground beef and potatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the ground beef is tender, about 30 mins.

6. 6

   Stir in the crusty bread and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the green olives and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the mint, and serve piping hot.

💡 Tips