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Harissa Pumpkin and Carrot Soup
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 medium carrots, peeled and sliced
  • 4 cups cubed pumpkin
  • 3 cloves garlic, minced
  • 2 tablespoons harissa paste
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1/4 cup plain yogurt, for serving
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
  • Stir in the cubed pumpkin and minced garlic. Cook for another 3 minutes, stirring now and then.
  • Add the harissa paste and mix until the vegetables are coated.
  • Pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes until the pumpkin and carrots are tender.
  • Use an immersion blender to puree the soup until smooth. Season with salt and pepper.
  • Ladle into bowls and top each serving with a spoonful of plain yogurt and a sprinkle of fresh cilantro.

Notes

If the soup tastes too thick after blending, add a splash more broth while it is still warm. Start with one tablespoon of harissa and add more at the end if you want extra spice. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing flavor.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Immersion blender, Cutting board, Knife