Creamy and delicious, this Harissa Pumpkin Soup is made with Leftover Pumpkin Guts and 7 other easy-to-find ingredients. It is an easy and dairy-free bowl of wholesome comfort.
Ingredients
- 2 tbsp. olive oil
- 1 onion
- 4 cloves garlic
- 3 tsp dry harissa
- 2 tsp coriander
- 1/2 tsp turmeric
- 2 cups Pumpkin guts
- 1 1/2 cups coconut milk
- Salt and pepper to taste
- OPTIONAL: 1-2 cups of vegetable broth for a thinner soup
- OPTIONAL ADD-INS: Jalapeno, pepitas, cilantro or parsley, avocado, tomatoes, tortillas.
Instructions
- Peel and chop the onion and garlic, unless you are using store-bought peeled and chopped onion.
- Add the oil to a large pot.
- Then add in the peeled and chopped onion and garlic and sauté these for about 10 minutes over medium-high heat, stirring often so they do not burn.
- Add in the pumpkin guts, harissa, coriander, turmeric, and coconut milk and mix well. If using vegetable broth for a soup with a thinner consistency, add that in as well.
- Cover the mixture and let simmer for about 20 minutes.
- Then, turn the stove off and remove the pot from the hot stove.
- Add the contents to a blender and blend until this harissa pumpkin soup is the smoothness you like. If you have an immersion blender, then use it to blend this mixture into a smooth and creamy soup.
- Season with salt and pepper to taste.
- Serve the soup warm, garnished with slices of jalapeno, pepitas, chopped fresh parsley or cilantro, avocado, and or tomatoes or any other toppings or add-ins you prefer.
Nutrition
Calories: 356kcal | Carbohydrates: 14g | Protein: 4g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 85mg | Potassium: 611mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6622IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 5mg
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