Friday, February 25, 2011

Harissa Spiced Squash Soup

Harissa Spiced Squash Soup a2-w

We often don't even realise we live in paradise, do we? Not to blow my own horn (we've had enough of that during the World Cup, right?), but us South Africans are a damn lucky bunch when it comes to food. Sure, it's a tad difficult to track down tofu (nevermind different types of tofu), and I've given up looking for plantains, but we're actually blessed with a wide variety of fabulous fruits and veggies all year round. Sure I might not stumble upon fresh berries as often as I'd like, but when it comes to the more exotic fruits, we can pick and choose to our hearts content - passionfruit (we call 'em grenadillas), pineapple, plums, mangoes, papayas and litchis are all par for the course.

I never gave this any further thought until I googled the history of the humble gem squash*. Who knew it was unique to our shores? Goodness, we had them almost every night growing up, simply cut in half and steamed, then my mom scooped the seeds out (or left them in if it was a young squash) and placed a knob of butter in each hollow before serving it alongside the usual potatoes, oven baked chops and a side of whatever other veggies she fancied on the day. We would scoop the tender, pale-yellow flesh out of the shells and sometimes even eat the shell too if we were lucky enough to get one that was soft enough (again, usually the young ones). The flavour was mild and unassuming, in hindsight, perfect to support stronger accents, though my mom never explored that avenue.

She (and us) were more than happy with the status quo and it was something that I simply accepted.

To be truthful, ever since I left home, I've never had gem squash again. Not because I didn't like it, but in my mind there were so many other, more versatile (read: more recipes available) members of the pumpkin family around, that it seemed silly to return to the dependable old supper standby. But my veggie box suppliers had other plans. And I'll have you know I wasn't exactly excited about seeing the familiar dark-green balls in the box amidst the spinach (again?), cabbage and corn. I mean honestly, can you blame me?

But use 'em I had too, because it just seems so ungrateful, so incredibly wasteful to throw them away. I gleaned inspiration from everyone's favourite - butternut soup - and resolved to attempt something similar with gem squash. I couldn't go wrong, could I? Especially when my mind wondered again in the direction of spicy accents and I spied the jar of harissa paste (thanks Pesto Princess!) in the fridge. A few other spices and a tin of coconut milk later and, as they say, the rest is history. 

And the verdict? Tasty? - sure, dependable? - definitely, comforting? - without a doubt, but boring? Nope. Not boring. Not boring at all. In fact, I think I might've judged the old standby a tad too soon.

*If you want to know a bit more about gem squash, Jeanne from Cook Sister! did a fantastic post about the origins of gem squash, how to grow your own as well as a few recipe ideas.

Harissa Spiced Squash Soup b2-w

Harissa Spiced Squash Soup
A Creative Pot original
Serves 6, as a starter

1 tbsp olive oil
1 tsp minced garlic
1 1/2 tsp cumin
1 tsp turmeric
4 gem squash, cooked 
1 small butternut
1 1/2 tbsp harissa (I use Pesto Princess)
3 tbsp sugar
400ml coconut milk
1 cup water
1 cup plain yoghurt
salt, to taste
fresh fennel, to garnish

1. Heat oil in a medium sized pot, then add garlic, cumin and turmeric and briefly fry (we're talking a few seconds) to release the fragrance. 
2. Scoop the flesh out of the gem squash and butternut, discarding the seeds and the butternut peel. Reserve the gem squash shells for serving (optional).
3. Add squash to the pot, then stir through harissa and sugar. Top up with coconut milk and water, stirring again to combine, then allow to cook for 15 - 20 minutes to meld the flavours. 
4. Stir yoghurt through then gently re-heat. Adjust seasonings to taste, then serve in the gem squash shells for a novel starter, garnished with fresh fennel and accompanied by toasted pita.


If you are not lucky enough to live in South Africa and cannot lay your hands on gem squash by other means, the best substitute would be summer squash or zucchini. Though, I would use the yellow zucchini, just for aesthetic purposes.

Full disclosure: Pesto Princess was kind enough to send me some of their wonderful pestos and pastes to try, free of charge - amongst these was the harissa paste. They however did not ask or pay me to feature their products in a blogpost. To be fair, they didn't have to - their products have long been a firm favourite in our house, with their bold flavours and natural ingredients. If you haven't tried them, do so, I can almost guarantee you'll be bowled over.

18 comments:

nina- My Easy Cooking on February 25, 2011 11:29 am said...

Oh wow, this looks amazing. beautiful styling!!

Michelle @ Greedy Gourmet on February 25, 2011 11:53 am said...

I miss gem squashes badly. :-( Here one costs £1...yes, for ONE! This week I'll be using harissa for the first time...rose harissa at that. Your soup looks delicious and I love the use of shells as bowls!

Cherine on February 25, 2011 12:43 pm said...

This soup must taste so good!

Marisa on February 25, 2011 12:49 pm said...

@Michelle - Sheesh! That's expensive. Used the shells as bowls on a whim - glad I did. :-)

polkadotcupcake on February 25, 2011 12:59 pm said...

i love the serving suggestion in the squash shells, and it looks like you got your hands on some lovely rustic wood? delish variation on the standard butternut, and squash is cheap as chips.. WIN!

Pesto Princess on February 25, 2011 1:05 pm said...

Gorgeous recipe! WE LOVE the 'soup bowls'!!!
Thank you for including us!!

Kitchenboy on February 25, 2011 1:58 pm said...

Oe, dit lyk so lekker! I really miss gem squash over here...

Valerie on February 25, 2011 4:17 pm said...

I've never heard of gem squash before (but I ♥ butternut squash soup!). Fabulicious photos!

Sonia on February 25, 2011 11:24 pm said...

Fantastic soup, looking so inviting and I 'm excited to try this recipe of yours, hope mine comes out as gud as yours too... !

Joanne on February 26, 2011 1:35 am said...

Yeah you are pretty damn lucky. :P I'll mail you some plantains if you mail me some of these squash! I love finding new varieties and this looks like one fabulous soup! Anything but boring.

Cindy on February 26, 2011 5:19 am said...

Nice styling :)

Linda Harding on February 26, 2011 8:34 am said...

So beautiful and I think your styling is spot on for this tasty soup! My experience of a gem squash is simply steaming, cutting open and topping with a blob of butter and some salt. This is a lovely new idea!

thecompletecookbook on February 26, 2011 12:07 pm said...

We too grew up with the lovely gem squash. I made a trip home to SA in January after 2 years of living on Mauritius and the first thing I wanted was a gem squash - we don't get them here -I cannot wait to return home permanently later this year so I can try your wonderful soup.
:-) Mandy

Claudz on February 26, 2011 4:03 pm said...

Love it!! Wish I had this recipe and serving idea on hand when I was harvesting gems from the garden.
You are so taltented

chocswirl on February 28, 2011 8:32 am said...

Definately comforting, it looks like home! Never thought to do soup with gem squash, great idea!

Trish McA said...

Definitely going to try the soup soon (as soon as it cools down a bit I think!) Gem Squash is my favourite vegetable.... love it! Trish

Pille on March 01, 2011 12:27 pm said...

Gorgeous soup bowls, Marisa!!

Jeanne @ CookSister! on March 10, 2011 3:24 pm said...

OMG I LOVE gem squash... and I miss them so :( A couple of years back I got them quite easily in supermarkets over here but now they seem to have disappeared & you have to pay a fortune to get them. Love this soup and adore the "bowls"!

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