Creamy, comforting, and gently spiced, this pumpkin soup gets its warmth from Della Terra Harissa Olive Oil and a blend of curry, coriander, and red pepper. Smooth heavy cream balances the heat, creating a velvety cold-weather soup that feels both soothing and lively.
Prep: 10 minutes
Cook: 1 ½ hours
Makes: 6 servings
Ingredients
- 1 (15-ounce) can pure pumpkin
- ⅓ cup heavy cream
- 1½ cups vegetable broth
- 1 tbsp Della Terra Harissa Olive Oil
- 1 tsp minced onion
- ¼ tsp crushed red pepper
- 1 tsp curry powder
- ¼ tsp ground coriander
- Pinch ground cayenne pepper
Instructions
- Add all ingredients to a slow cooker. Whisk until fully combined.
- Cover and cook on low for 1 hour 30 minutes.
- Uncover and whisk again until smooth and well blended.
- Keep on warm setting until ready to serve, if needed.
- Serve hot with toasted whole wheat bread and fresh apple slices.
Stovetop Method
- Combine all ingredients in a large saucepan over medium-low heat.
- Simmer for 45–60 minutes, stirring occasionally, until smooth and heated through.