Spicy Moroccan Pumpkin Soup


  • 2 Tbsp. Harissa Olive oil
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 2 cups pure pumpkin puree
  • 5 cups vegetable broth
  • 2-3 tsp Mango White Balsamic


  1. In a large sauce pan heat the Harissa Olive Oil and add the onion. Cook for 2-3 minutes and add the garlic.
  2. Stir and add all the spices. Stir a few seconds until fragrant.
  3. Add the pumpkin puree and vegetable broth.
  4. Let the soup simmer for 10-15 minutes. Turn off heat and let sit until slightly cooled.
  5. Transfer to a blender (or use an immersion blender) to blend soup until smooth.
  6. Place back in pot to heat back up and serve in bowls with a drizzle of Mango White Balsamic.
January 03, 2020 — The Unrefined Olive