Harissa-Spiced Pumpkin Soup
recipe

A delicious Harissa-spiced pumpkin soup, perfect for cozy autumn evenings. Easy to make with just a few ingredients, it brings warmth and flavor to chilly nights.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 kg pumpkin (such as Muscat or butternut)
- 1 onion
- 2 cloves garlic
- 1 tablespoon harissa paste
- 1 liter vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro (optional)

Instructions:

1. Peel and chop the pumpkin, onion, and garlic.
2. Heat the olive oil in a pot over medium heat. Add the onion and garlic, sauté until softened.
3. Add the chopped pumpkin to the pot and mix well.
4. Stir in the harissa paste, ensuring it is evenly distributed throughout the pumpkin.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the pumpkin is completely soft.
6. Blend the soup using an immersion blender or a regular blender until smooth and creamy. Season with salt and pepper.
7. Serve the soup hot, garnished with fresh cilantro if desired.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 7 g
- Fiber: 5 g

Reviews: 3.35 (4022 reviews) ★★★★★ share