Spicy Harissa and Roasted Butternut Squash Soup with Toasted Pumpkin Seeds and Crispy Mint Leaves

Spicy Harissa and Roasted Butternut Squash Soup with Toasted Pumpkin Seeds and Crispy Mint Leaves

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Baked
  • Cuisine: North American


This delicious harissa butternut squash soup has a little zing from spicy harissa and is topped with toasted pumpkin seeds and mint leaves. It’s so tasty!



  • 5 cups peeled and cubed butternut squash, about 1 ¼ lb. or ½ a butternut squash
  • 3 medium carrots, cut into 1-inch rounds
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
  • 1 medium onion, minced
  • 3 garlic cloves, crushed
  • 2 tablespoons minced ginger
  • 3 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Zest and juice from 1 large orange (about ¼ cup juice)
  • 6 cups good-quality stock, preferably homemade
  • 2 tablespoons argan oil
  • ¼ cup roasted pumpkin seeds
  • 1 tablespoon chopped fresh mint leaves
  • Juice from ½ lemon
  • Optional: Greek yogurt, to serve


  1. Preheat the oven to 425 degree. Line a baking sheet with parchment paper.
  2. Place the butternut squash and carrots on the prepared baking sheet and toss with the oil. Bake in the preheated oven for 40 minutes.
  3. While the squash and carrots are in the oven start the rest of the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium high heat. Add the onion and cook for 5 minutes. Reduce the heat to medium and continue to cook for another 10 minutes, stirring occasionally, until the onion is very brown. Add the garlic and ginger and cook for 30 more seconds.
  4. Add the harissa, cumin and coriander and cook for 1 minute more, stirring constantly. Remove the pot from the heat and add the orange zest and juice. Leave the pot aside until the squash are carrots are ready.
  5. Heat the argan oil in a small frying pan over medium high heat. Add the toasted pumpkin seeds and cook for 1 minute, swirling the pan a few times. Add the chopped mint and cook for 30 more seconds. Remove from the heat and set the pan aside.
  6. When the squash and carrots are nicely browned take them out of the oven and put them in the pot with the rest of the ingredients. Add the stock and bring the pot to a boil. Reduce the heat and simmer for 10 minutes.
  7. Remove the soup from the heat and blend it in 2 batches, or use an immersion blender unit the soup is very smooth. Season to taste with sea salt and stir in the lemon juice.
  8. Serve the soup topped with the pumpkin seeds and crispy mint and the optional Greek yogurt.

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