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Try SavoraCreamy Roasted Pumpkin & Harissa Soup
A warming and flavorful soup that balances the sweetness of roasted pumpkin with the smoky heat of harissa. Perfect for a cozy autumn evening.
Ingredients
- Pumpkin2 lbs
- Onion1 large
- Garlic4 cloves
- Harissa paste1 tablespoon
- Olive oil2 tablespoons
- Vegetable broth4 cups
- Heavy cream1/2 cup
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 400°F (200°C).
Cut the pumpkin in half, remove seeds, and place cut-side up on a baking sheet.
Roughly chop the onion and add to the baking sheet.
Add the garlic cloves to the baking sheet.
Drizzle the pumpkin, onion, and garlic with olive oil, and season with salt and pepper.
Roast for 45-60 minutes, or until the pumpkin is tender and easily pierced with a fork.
Let the pumpkin cool slightly, then scoop out the flesh and add it to a blender.
Add the roasted onion and garlic to the blender.
Add the harissa paste and vegetable broth to the blender.
Blend until smooth and creamy.
Pour the soup into a pot and heat over medium heat.
Stir in the heavy cream and adjust seasoning to taste.
Serve hot and garnish with a swirl of cream or a sprinkle of fresh herbs, if desired.
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