Saffron & Harissa Spiced Kabocha Squash Soup
Recipe type: Soup
Cuisine: Vegan, Gluten Free
Serves: 4
  • 2 small kabocha squash
  • 1 tbsp of olive oil
  • 4 cups of organic vegetable stock
  • 2 small cloves of garlic (crushed)
  • ½ tsp harissa paste (more if you like it more spicy)
  • 1 pinch of saffron threads
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp paprika
  • salt and pepper to taste
  • l/2 a lime (optional)
  1. Preheat your oven to 450 degrees. Cut the squash in half and scoop out the seeds. Lightly cover the tops with coconut or olive oil and place them face down on a baking sheet covered in parchment paper. Bake in the oven for 15 minutes, then flip them over so the squash in exposed for another 15 minutes.
  2. Once your squash is baked, let it cool. In a large pot, heat your olive oil over medium heat. Add the garlic first then the saffron and other spices and Harissa paste . Cook for 2-3 minutes then add your vegetable stock.
  3. Scoop the squash out of the peel and put it directly into the soup.
  4. Turn the heat off the soup. Blend the soup in your food processor or blender for 1 minute.
  5. Serve in bowl, for extra flavor you can add an extra squeeze of lime to the soup, enjoy.
Recipe by The Tray Chic at