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Roasted Kuri Squash soup with Smokey Harissa, crispy chickpeas and "smoked Yogurt" |

Roasted Kuri Squash Soup with Smokey Harissa and Crispy Chickpeas


Roasted Kuri Squash Soup with Harissa, roasted chickpeas, toasted pumpkin seeds and “smoked” yogurt – a hearty, delicous vegetarian soup!



  1. Pre heat Oven to 425F
  2. Cut squash in half lengthwise, scrape out seeds with a spoon and place on a parchment lined baking sheet, open side down.Roast squash in the oven for 40 minutes or until very tender and soft and caramelized.
  3. To make crispy chick peas, drain and rinse chick peas, Dry well with paper towels. toss with olive oil ( enough to lightly coat) salt, pepper and smoked paprika and spread out on separate sheet pan.
  4. Roast chickpeas,until crispy about 20 minutes.
  5. In a medium pot, heat coconut oil over medium high. Saute onion and apple for 2-3 minutes, stirring, then add garlic, turning heat down to medium. Saute a few more minutes until garlic is fragrant and golden and onions are tender. Add spices and toast for 1 minute, stirring.
  6. Remove from heat.
  7. Add the onion, apple mix to the blender with 1 cup of water (use this to rinse out the pot). Blend well, taking care to cover blender with a towel, holding lid down VERY tightly. Blend until spices and onions are very smooth. Place back in the pot. Blend the squash with the remaining water ( or stock) until very smooth, and place back in the pot. Heat over medium low heat, adding vinegar and maple. Adjust salt.
  8. Serve with a swirl of plain yogurt or “smoked yogurt”, crispy chickpeas, toasted pumpkin seeds, Aleppo chili flakes, and fresh cilantro.
  9. Notes: Instead of the spices you could stir in a few teaspoons or more to taste, of harissa paste. The “smoked Yogurt” is basically plain yogurt mixed with a bit of smoked paprika.

Keywords: kuri squash soup, roasted kuri squash, what is kuri squash?, roasted kuri squash soup, winter squash soup recipes, moroccan squash soup

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