moroccan roast pumpkin soup with grilled haloumi | inspired by a nadia lim recipe

I’m really excited about this one. As in – I could hardly get a snap of the soup because I was already busily hoeing in to it. Gosh it’s good.

I need to thank Nadia Lim for the recipe inspo. I googled ‘pumpkin and haloumi’ as these were the ingredients I had laying round in the fridge and stumbled across a fabulous recipe of hers for a maple roasted pumpkin soup. If you’ve never heard of Nadia before – follow her on Insta as she has some fabulous recipes.

I love the idea of roasting the pumpkin beforehand and have altered my version by adding chilli flakes, omitting the thyme and adding dried mint instead. I’ve also replaced the chicken stock with vegetable so that it sits in line with my meat free Monday mantra and used sour cream instead of yoghurt. Although it may be different – the idea to add the maple syrup and to serve pumpkin soup with haloumi was hers entirely.

You know how some days in the kitchen just work? Well, today turned out to be one of those days.

Thank goodness!

Last night on the other hand definitely wasn’t one of those days.

Good foodie friends of ours, Gen and Joff came round for a dinner party as Joff was keen to recreate the steak tartare he’d made recently while at a cooking class at Food I Am. It was delicious. Served on top of some crunchy croutons, we all agreed it was a winner (even those of us who didn’t think they were in to raw meat). We had enough steak tartare to feed a small army. Turns out that 250 grams of eye fillet makes a fair bit.

Now this is where the food went down hill. Too busy and distracted learning all about the new wine club Joff had signed up to, let me just say – the meal wasn’t one of my best.

On the menu was pork belly for main and I’d gone to the effort of making a custard tart for dessert. A word to the wise. Don’t forget when you’ve got pork belly under the hot grill. Wow did we give the smoke alarms a run for their money. And to add to the blackened piece of over cooked meat, the same thing happened with the tart.

The trusty Australian Women’s Weekly recipe clearly stated – ‘do not overcook the tart’ with 30 minutes being the preferred cooking time. Turns out that 50 minutes is too long for a custard tart. Anyone up for some ‘vanilla scrambled eggs’ as Joff put it? Whoops.

So needless to say this soup tonight did wonders to restore my confidence in my cooking ability. You seriously cannot stuff this one up.

No matter how deep you may be in to the wine appreciation session.



Give it a go.

morrocan roast pumpkin soup with grilled haloumi

Half a large butternut pumpkin, peeled and chopped in to chunks
A drizzle of maple syrup
A light sprinkling of dried mint
A light sprinkling of ground cumin
A light sprinkling of dried chilli flakes
Salt and freshly cracked pepper
1 x brown onion, finely chopped
3 x cloves of garlic, crushed
A drizzle of olive oil
2 x cups of vegetable stock (I use stock powder diluted in boiling water)
A dollop of sour cream
Fresh coriander, to serve
Fried haloumi, to serve
Bread rolls, to serve

  • In a large roasting dish lined with baking paper, add the pumpkin, maple syrup, dried mint, cumin, chilli flakes and salt and pepper. Drizzle with olive oil and toss. Roast for 30-40 minutes or until nicely golden. (I turn the pumpkin over half way through the cooking process).
  • In a saucepan, add a dash of olive oil and sauté the onion and garlic until soft. Then add the stock and roasted pumpkin and bring to the boil.
  • Back the heat off to a low simmer and cook for 10 minutes.
  • Using a stick blender, blitz the soup.
  • Add a good dollop of sour cream and mix through, before serving the soup with the fresh coriander and some grilled haloumi.

Lo’s tips

  • The one thing you must make sure you have in the freezer at this time of year are some dinner rolls. You can’t eat soup without a bit of bread!
  • I like to slice the haloumi in half lengthways and serve it as one big piece.
  • I LOVE coriander, literally throwing in lashings of it. But if you’re one of ‘those’ people, you can serve the soup with some fresh mint instead.











If you make this Moroccan roast pumpkin soup, please leave your comments below. xx


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