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Put the oil in a large pan on a medium heat, then add the cumin, garlic and ginger, and stir-fry for 30 seconds.
Add the onion, and soften, stirring occasionally, for seven minutes – use this time to peel and chop up the squash and sweet potato.
Add the squash, sweet potato and hot stock to the pan, bring to a boil, then turn down the heat and leave to simmer for 20 minutes.
Meanwhile, tip the beans and rose harissa into a frying pan large enough to take the beans in almost a single layer, and fry on a medium heat for four minutes on each side, until the beans start to crisp up.
Transfer to a plate lined with kitchen roll, then put the pine nuts in the hot pan and toast on a low heat for two to three minutes on each side, watching them carefully so they don’t burn.
Blitz the soup in batches in a high-speed blender or food processor, or with a stick blender, until velvety in texture, then stir in the lemon juice, taste and adjust the salt as needed.
Serve the soup topped with the beans, pine nuts and parsley, if using, and enjoy with your choice of buttered sourdough, rolls or flatbreads.