Roasted Pumpkin Soup With Harissa and Chickpeas

Sugar pumpkins, small, smooth pumpkins that are great for cooking and baking, make for a satisfying and warming soup you’ll want to enjoy all season long. If you can’t find sugar pumpkin, kabocha squash, a sweet Japanese variety of winter squash, can be used in its place. Spicy harissa paste gives the soup a kick, but a dollop of Greek yogurt helps mellow the heat. To freeze, fill gallon-size freezer bags halfway with soup and freeze flat. To thaw, place in a bowl full of warm water for 10 minutes then reheat on the stovetop over medium heat.

pumpkin-soup-harissa-chickpeas
Photo by Christopher Testani
Roasted Pumpkin Soup With Harissa and Chickpeas 3.2 65 5 1
Rating
Read Reviews
  • Makes 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 323.49 calories
    • Fat 11.99 g
    • Cholesterol 3.75 mg
    • Sodium 963.60 mg
    • Protein 13.24 g
    • Carbohydrate 42.69 g
    • Sugar 12.08 g
    • Fiber 9.61 g
    • Iron 2.17 mg
    • Calcium 99.60 mg
Sugar pumpkins, small, smooth pumpkins that are great for cooking and baking, make for a satisfying and warming soup you’ll want to enjoy all season long. If you can’t find sugar pumpkin, kabocha squash, a sweet Japanese variety of winter squash, can be used in its place. Spicy harissa paste gives the soup a kick, but a dollop of Greek yogurt helps mellow the heat. To freeze, fill gallon-size freezer bags halfway with soup and freeze flat. To thaw, place in a bowl full of warm water for 10 minutes then reheat on the stovetop over medium heat.

Ingredients

  1. Check 1 3-lb. sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-in. pieces
  2. Check 5 tablespoons extra-virgin olive oil, divided
  3. Check teaspoons kosher salt, divided
  4. Check teaspoons black pepper, divided
  5. Check 3 shallots, peeled and chopped
  6. Check 3 garlic cloves, peeled and thinly sliced
  7. Check teaspoons ground cumin
  8. Check ¼ teaspoon ground cardamom
  9. Check tablespoons harissa paste
  10. Check 6 cups low-sodium chicken broth15.5-oz. cans chickpeas, rinsed
  11. Check 2 15.5-oz. cans chickpeas, rinsed
  12. Check Greek yogurt and chopped cilantro leaves, for serving

Directions

  1. Preheat oven to 400°F. On 2 rimmed 
baking sheets, toss the pumpkin with 
3 tablespoons oil, ½ teaspoon salt, and 
¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and the remaining salt and pepper. Cook for 2 minutes.
  3. Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove 
from heat and stir in the pumpkin. Serve topped with yogurt and cilantro.

 

How to freeze and reheat: Place a gallon-size freezer bag in a medium bowl and cuff it over the bowl’s edge. Fill the bag halfway with soup; squeeze out the air and seal. Repeat with the remaining soup. Freeze the bags in a single layer, then stack in the freezer (a great space saver) for up to 3 months. Thaw in the refrigerator overnight or in warm water for 10 minutes.