Moroccan Spiced Pumpkin Soup with Harissa Croutons
Infused with Moroccan spices, this rich and creamy pumpkin soup is complemented by crispy harissa croutons for an exotic touch.
Preparation
Get these tasks done before you start cooking.
Marinating the Harissa Croutons
- 1
Preheat Oven
Preheat the oven to 375°F (190°C).
- 2
Combine Marinade
In a bowl, combine olive oil, harissa paste, and a pinch of salt.
- 3
Coat Bread Cubes
Toss bread cubes in the mixture until evenly coated.
Preparing the Soup Base
- 1
Heat Olive Oil
Heat olive oil in a large pot over medium heat.
- 2
Cook Onion
Add the chopped onion and cook until softened.
- 3
Add Garlic & Spices
Stir in garlic and all spices; cook until fragrant.
Tip: Ensure spices do not burn as they can turn bitter. For an extra kick, adjust the cayenne pepper according to your preference.
How to Make Moroccan Spiced Pumpkin Soup with Harissa Croutons
Total time: 1 h 40 min · Yields 4 servings
- 1
Simmering
Add pumpkin puree and vegetable broth, bring to a boil, then simmer for 30 minutes.
- 2
Blending
Use an immersion blender to puree the soup until smooth and creamy.
- 3
Finishing
Stir in coconut milk and heat through, adjusting seasoning as needed.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I make this soup ahead?
Yes, it tastes even better the next day as the flavors develop.
Are there spice substitutions?
Yes, feel free to adjust spice levels according to your taste or availability.
How can I make it vegan?
Ensure that the bread used for croutons is vegan or omit the yogurt garnish.
Can I use fresh pumpkin?
Absolutely, just roast and puree the pumpkin in advance.
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