1tsphoney(alternatively use 2 tsp maple syrup and no water)
1tspwater
1/4tsp(asian) chili pepper slices
1/4tspsalt
Instructions
How to make the soup
Peel the pumpkin and cut it in halves. remove the seeds with a spoon
Cut the pumpkin fruit in 1 inch pieces. Roughly 2 lb 3 oz of pumpkin remains
Set the oven temperature to 430 F (220 C)
Peel the onions and cut them in 1 inch sized pieces
Place the pumpkin pieces, the onion pieces and the olive oil in a large bowl. Add pepper and 3/4 tsp salt. Mix well
Place all this on a baking/grill plate
Put this in the oven and roast for 25 min, until fragrant and partially caramelized
Remove the plate from the oven and let cool down a bit
Pour the vegetable broth, the harissa, the grated orange peel, 1/2 tsp salt and some ground pepper in a pan. Add the roasted pumkin and onion pieces and heat on high fire until the boiling point. Then put on medium low and simmer for 5 more minutes
Take the pan off the fire and let cool down a bit. Then use the immersion blender and make a very smooth soup
I prefer to make this soup a day in advance
When filling plates or bowls, add a splash of milk and cover with some of the the roasted pumpkin seeds (see below). You can also decorate with Vietnamese mint or coriander leaves.
Roasting the pumpkin seeds
put the oven at 340 F (170 C)
In a bowl, mix the honey/water or maple syrup with the pumpkin seeds, the salt and the chili slices using a fork or spoon
Spread the mixture on a baking plate (you can use baking paper underneath)
Place in the hot oven for 15 min and remove. the seeds should be colored brown and be fragrant, but not black
Let the seeds cool down and when completely cooled, break them into individual seeds again. Store cool in a small bowl until use.