Description
A delicious and warming Spicy Harissa Pumpkin Soup perfect for fall.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon harissa paste (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the harissa paste, cumin, coriander, and smoked paprika. Stir well and cook for 2 minutes to toast the spices.
- Pour in the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through for another 5 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
- For added texture, top the soup with roasted pumpkin seeds or croutons before serving.
- If you prefer a milder soup, reduce the amount of harissa paste or use a mild chili paste instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: varies
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg