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.
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