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)

1. Preheat oven to 400. Line a baking sheet with parchment.
2. Halve pumpkin and scoop out seeds. Place pumpkin, cut side down, on parchment and roast for 45 minutes, till tender.
3. 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.
4. 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.
5. 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.
6. To serve, divide soup between bowls. Crumble sage leaves over top (or use them whole). Drizzle with crème fraiche and serve immediately.