Pumpkin Soup with Dukkah
This pumpkin soup recipe features heat and smokiness thanks to the dukkah and harissa. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)
- For the Soup:
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 2 cups canned pure pumpkin puree
- 2 teaspoons harissa paste
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 cups vegetable broth or water
- For the Dukkah Topping:
- 1/4 cup hazelnuts, finely chopped
- 2 tablespoons sesame seeds
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon flaked sea salt
- In a medium pot, set over medium heat, add the olive oil. When the oil is hot, add the yellow onion and cook until softened, about 5 minutes. Next add the garlic, pumpkin, harissa paste, salt, cumin and coriander. Mix and cook for an additional minute or so, just until the spices are very fragrant. Pour in the vegetable broth and simmer gently for about 10 to 15 minutes. Using an immersion blender or you don’t own one, you could transfer the soup in batches, puree until very smooth. Salt to taste.
- To make the dukkah, add the hazelnuts, sesame seeds, cumin seeds, coriander seeds and salt to a small bowl. Toss everything together.
- Divide the soup amongst bowls. Top with a dollop of yogurt and a sprinkling of dukkah.