Roasted Pumpkin + Harissa Soup
Harissa, a fiery Middle Eastern spice paste, adds volumes of flavor to this vibrant soup. For texture and crunch, save the seeds when you gut the pumpkin; rinse and dry them, toss with olive oil and cumin, spread on a baking sheet, and roast for 10 minutes while you’re cooking the pumpkin. Scatter them on top piping hot.
Serves 4 to 6
1 3-pound pie pumpkin
4 tablespoons coconut oil, divided
1 small yellow onion
4 garlic cloves, minced
4 cups vegetable broth
1 cup cream or coconut milk
2 to 3 tablespoons harissa paste
½ cup whole sage leaves
Crème fraiche (optional)
- Preheat oven to 400. Line a baking sheet with parchment.
- Halve pumpkin and scoop out seeds. Place pumpkin, cut side down, on parchment and roast for 45 minutes, till tender.
- Remove pumpkin from oven and let cool just until cool enough to handle. While pumpkin cools, heat 2 tablespoons of coconut oil in a large skillet and saute onion for 5 minutes, until golden. Add garlic and cook for 1 minute.
- Transfer pumpkin (skin and flesh) to a high-powered blender or food processor. Reserve skillet. Add onions, broth, cream and harissa, and puree until very smooth. Transfer to a pot and rewarm. Season to taste with salt and pepper.
- While soup rewarms, using the same skillet used to saute onions, heat remaining coconut oil. Fry sage leaves for 1 minute per side, until just lightly golden.
- To serve, divide soup between bowls. Crumble sage leaves over top (or use them whole). Drizzle with crème fraiche and serve immediately.