"Sorry, I will get a lot of haters, but I have never been a fan of pumpkin lattes. No pumpkin in my drink! But I am a "pumpkin head" and I look forward all year to cooking with it." —Rach

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Credit: Christopher Testani

Recipe Summary test

Servings:
4
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This article originally appeared in our Holiday 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the EVOO, two turns of the pan, over medium-high. Add the carrots, onions, celery, and potato; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes. Add the garlic, ginger, harissa, cumin, nutmeg, cardamom, and cinnamon; stir until spices are aromatic and slightly darkened, 2 minutes. Add the stock, cover, and bring to a boil. Reduce heat to medium and cook until the veggies are softened, 5 minutes more. Stir in the pumpkin and cook until warmed through, 2 to 3 minutes. Puree with an immersion blender or cool slightly and puree in a regular blender in batches. Season with salt, if necessary.

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  • Serve soup in shallow bowls with a dollop of yogurt or crème fraîche. Top with herbs and toasted pumpkin seeds, if desired.

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