Spicy Moroccan Pumpkin Soup

Ingredients: 

• 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

Instructions:

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.