Ingredients

	1 Red Bell Pepper
	1 Tsp Mildly roasted Coriander Seeds
	1 Tsp Mildly roasted Cumin Seeds
	3 Garlic Cloves
	1 Spoon Tomato Paste (alternatively ketchup can be used)
	6-7 Soaked Dry Red Chillies
	1 Tsp Red Chilli Powder
	1 Lemon Juice
	2 Tsp Olive Oil
	1 Spoon Oil
	1 Chopped medium sized Onion
	300 gms Pumpkin, cut into cubes
	Water (as required)
	Coconut Milk (as required)
	For garnish (Coriander - Olive Oil, Harissa Paste and roasted Pumpkin Seeds)

Pumpkin Harissa Soup

Name: Pumpkin Harissa Soup
Ingredients: Red Bell Pepper: 1; Mildly roasted Coriander Seeds: 1 Tsp; Mildly roasted Cumin Seeds: 1 Tsp; Garlic Cloves: 3; Tomato Paste : 1 Spoon; Soaked Dry Red Chillies: 6-7; Red Chilli Powder: 1 Tsp; Lemon Juice: 1; Olive Oil: 2 Tsp; Oil: 1 Spoon; Chopped medium sized Onion: 1; Pumpkin, cut into cubes: 300 gms; Water (as required); Coconut Milk (as required); For garnish (Coriander - Olive Oil, Harissa Paste and roasted Pumpkin Seeds)

Medium

Ingredients

1 Red Bell Pepper
1 Tsp Mildly roasted Coriander Seeds
1 Tsp Mildly roasted Cumin Seeds
3 Garlic Cloves
1 Spoon Tomato Paste
(alternatively ketchup can be used)
6-7 Soaked Dry Red Chillies
1 Tsp Red Chilli Powder
1 Lemon Juice
2 Tsp Olive Oil
1 Spoon Oil
1 Chopped medium sized Onion
300 gms Pumpkin, cut into cubes
Water (as required)
Coconut Milk (as required)
For garnish (Coriander - Olive Oil, Harissa Paste and roasted Pumpkin Seeds)

About

Pumpkin Harissa Soup is a delightful fusion of flavors and textures. The velvety smoothness of the pumpkin is complemented by the spicy kick of harissa, creating a well-balanced and warming soup. Beyond its delectable taste, this soup serves as a nourishing and comforting bowl of goodness, providing an array of essential nutrients to support overall well-being.

Steps

1 Done	Place 1 Red Bell Pepper directly on a gas flame.
2 Done	Allow it to char on all sides.
3 Done	Transfer it to a bowl, cover with a plate, and let it rest for 15 minutes.
4 Done	Peel off the skin, cut into pieces, and set aside.
5 Done	In a chopper, combine mildly roasted 1 tsp Coriander Seeds, 1 tsp Cumin Seeds, 3 Garlic Cloves, 1 spoon Tomato Paste, 6-7 soaked Dry Red Chillies, charred Red Bell Pepper pieces, 1 tsp Red Chilli Powder, Lemon juice, 2 tsp Olive Oil, and Salt to taste.
6 Done	Churn the ingredients into a fine paste.
7 Done	Heat 1 spoon Oil in a pan.
8 Done	Add 1 chopped medium-sized Onion and sauté until translucent.
9 Done	Add 2-3 tablespoons of Harissa Paste and mix well.
10 Done	Add 300 gm Pumpkin cubes, Salt to taste, and a little Water.
11 Done	Cover the lid and let it cook until the pumpkin is tender.
12 Done	Allow the cooked mixture to slightly cool down.
13 Done	Blend the mixture into a smooth consistency.
14 Done	Transfer the blended mixture back to the pan.
15 Done	Add a little Coconut Milk or Fresh Cream. Mix well and heat for a while.
16 Done	Turn off the heat and transfer the soup to a serving bowl.
17 Done	Drizzle Coriander Oil (coarsely pounded coriander with a pinch of salt, mixed with 2-3 tbsp olive oil) on top of the soup.
18 Done	Add additional Harissa Paste for extra spice.
19 Done	Sprinkle Roasted Pumpkin Seeds on top for a crunchy texture.
20 Done	Serve the Pumpkin Harissa Soup hot and enjoy the delightful blend of flavors.