Instructions: Remove skin seeds and fibre from pumpkin and cut into pieces.

Simmer uncovered in a large pan with stock and milk for 15-20 minutes until tender.

Process pumpkin mixture until smooth.

Season with a little sugar and pepper.

To make Harissa:
Wearing rubber or cotton gloves remove stems of chillies.

Split chillies in half remove seeds and soften in hot water.

Process garlic salt ground coriander and cumin seeds and drained red chillies to a paste slowly adding olive oil until well combined.

Add sufficient Harissa to soup to taste or serve separately in a bowl.

Note. Store any leftover dried chillies in a jar away from light and heat.

Add a little cream to the soup for extra richness. Freshly grated nutmeg is also good with pumpkin soup. Harissa is traditionally ground using a mortar and pestle. A great fiery condiment to use with couscous. To give Harissa extra flavour dry fry the coriander and cumin seeds just before grinding. Good delicatessens and gourmet sections of supermarkets usually stock quality tinned Harissa.

Serves 6

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