Harissa Pumpkin Soup with Leftover Pumpkin Guts
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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Peel and chop the onion and garlic, unless you are using store-bought peeled and chopped onion.
- 2
Add the oil to a large pot.
- 3
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.
- 4
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.
- 5
Cover the mixture and let simmer for about 20 minutes.
- 6
Then, turn the stove off and remove the pot from the hot stove.
- 7
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.
- 8
Season with salt and pepper to taste.
- 9
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.