Moroccan Pumpkin Soup with Harissa and Chickpeas: The Cozy Bowl That Slaps Harder Than Takeout

You know that moment when cold weather sneaks up and your appetite levels up like a video game? This soup is the cheat code. Moroccan Pumpkin Soup with Harissa and Chickpeas is smoky, creamy, spicy, and weirdly elegant—like your favorite hoodie paired with designer shoes.

It’s pantry-friendly, fast enough for Tuesday, and impressive enough for guests who “don’t really like soup.” One pot, big flavors, zero drama.

What Makes This Recipe So Good

• Flavor layers for days: Harissa brings heat and depth, while cumin, coriander, and cinnamon deliver warm, complex Moroccan vibes. Pumpkin and coconut milk smooth it all out.
• Real texture, real satisfaction: The pureed base is silky, and the chickpeas add bite so it eats like a meal, not a sad side.
• Weeknight easy: Uses canned pumpkin and pantry spices—no peeling gourds like a medieval chore.
• Customizable heat: Mild to fiery—your spoon, your rules.
• Nutrient-dense comfort: Fiber, plant protein, and anti-inflammatory spices. It’s cozy without the food coma.

What You’ll Need (Ingredients)

• Olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced
• Garlic: 3–4 cloves, minced
• Fresh ginger: 1 tablespoon, grated (or 1 teaspoon ground)
• Harissa paste: 1–2 tablespoons, to taste (use mild or hot)
• Ground cumin: 1.5 teaspoons
• Ground coriander: 1 teaspoon
• Ground cinnamon: 1/2 teaspoon
• Smoked paprika: 1 teaspoon (optional but excellent)
• Pumpkin puree: 2 cups (one 15-ounce can works)
• Vegetable broth: 4 cups (chicken broth works too)
• Coconut milk: 3/4 cup full-fat (or use cream or Greek yogurt)
• Chickpeas: 1 can (15 ounces), drained and rinsed
• Lemon juice: 1–2 tablespoons
• Salt and black pepper: To taste
• Optional garnishes: Fresh cilantro or parsley, toasted pumpkin seeds, a swirl of yogurt or extra harissa, crusty bread

How to Make It – Instructions

1. Sweat the aromatics: Warm olive oil in a large pot over medium heat.

   Add onion with a pinch of salt. Cook 5–7 minutes until translucent and sweet, not browned. Add garlic and ginger; cook 1 minute.

2. Bloom the spices: Stir in harissa, cumin, coriander, cinnamon, and smoked paprika.

   Cook 30–60 seconds until fragrant. If it looks dry, add a splash of oil or broth to prevent scorching.

3. Add the pumpkin and broth: Stir in pumpkin puree and broth. Bring to a gentle simmer; cook 10 minutes to blend flavors.
4. Blend for silkiness: Use an immersion blender to puree until smooth.

   No immersion blender? Carefully blend in batches in a regular blender, then return to the pot.

5. Make it lush: Stir in coconut milk. Add chickpeas.

   Simmer 5 minutes to warm through and thicken slightly.

6. Finish bright: Add lemon juice, then taste and season with salt and pepper. Adjust heat with more harissa if you want extra kick.
7. Serve and flex: Ladle into bowls. Garnish with herbs, pumpkin seeds, and a swirl of yogurt or harissa.

   Serve with warm flatbread or crusty bread.

Preservation Guide

• Fridge: Store in airtight containers for up to 4 days. The flavors deepen by day two—chef’s kiss.
• Freezer: Freeze up to 3 months. Leave headspace for expansion.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over medium-low. Add a splash of broth or water if it thickens. Avoid boiling to keep the coconut milk silky.
• Meal prep tip: Keep garnishes separate until serving for the best texture and color.

Why This is Good for You

• Pumpkin power: Loaded with beta-carotene (vitamin A precursor) for vision and immune health, plus fiber for fullness and stable energy.
• Chickpea gains: Plant protein and soluble fiber support digestion and steady blood sugar.

  Your gut will send thank-you notes.

• Anti-inflammatory spices: Cumin, coriander, cinnamon, ginger, and harissa’s chili peppers bring antioxidants and may support metabolic health.
• Healthy fats: Olive oil and coconut milk keep you satisfied and help absorb fat-soluble nutrients. Balanced, not bland.

Avoid These Mistakes

• Skipping the bloom: Adding spices without toasting them in oil leads to flat flavor. Give them 30–60 seconds of heat.
• Overloading the heat: Harissa intensity varies.

  Start small, taste, then escalate. Your tongue is not a stunt double.

• Forgetting acid: Without lemon juice, the soup can feel heavy. Brightness is the finishing move.
• Blending recklessly: Hot soup in a sealed blender equals culinary geyser.

  Vent the lid and work in batches.

• Boiling coconut milk hard: Vigorous boils can split the fat. Gentle simmer = glossy texture.

Different Ways to Make This

• Roasted pumpkin version: Roast fresh pumpkin or butternut squash with olive oil and salt at 425°F/220°C for 25–35 minutes. Adds caramelized depth.
• Protein boost: Add shredded chicken, browned merguez, or sautéed shrimp.

  Or keep it vegan and add extra chickpeas or lentils.

• Cream swaps: Use Greek yogurt or cream instead of coconut milk. For dairy-free and lighter, use light coconut milk and a bit more broth.
• Topping game: Try dukkah, za’atar croutons, crispy chickpeas, or a drizzle of chili oil. Texture wins.
• Grain bowl hybrid: Serve over couscous, quinoa, or farro for a heftier meal.

  Ladle soup, add grains, finish with herbs and lemon zest.

• Sweet-savory twist: Add a teaspoon of honey or date syrup if your harissa is extra smoky. Balances the heat nicely, IMO.

FAQ

Is canned pumpkin the same as pumpkin pie filling?

No. Pumpkin pie filling is sweetened and spiced already.

You want pure pumpkin puree with no added sugar or spices.

What kind of harissa should I use?

Use harissa paste (Tunisian or Moroccan style). If your jar is super concentrated, start with 1 teaspoon and build up. Harissa powder works in a pinch—mix it with olive oil to form a paste.

Can I make this without coconut milk?

Absolutely.

Use heavy cream, half-and-half, or unsweetened cashew cream. For ultra-light, skip the cream entirely and add a knob of butter or extra broth.

How do I make it spicier?

Add more harissa at the end to control heat, or finish with Aleppo pepper, chili flakes, or a drizzle of chili crisp. FYI, salt and acid make heat feel cleaner.

Can I use butternut squash instead of pumpkin?

Yes.

Use the same volume. If starting from fresh squash, roast or simmer until tender before blending.

What should I serve with it?

Warm flatbread, garlic naan, or crusty sourdough. A simple cucumber-tomato salad with lemon and olive oil balances the warmth perfectly.

How can I thicken the soup more?

Simmer uncovered to reduce, or blend a portion of the chickpeas into the soup.

A tablespoon of tahini also adds body and a nutty note.

Is this freezer-friendly?

Totally. It freezes well for up to 3 months. Thaw in the fridge and reheat gently, adding a splash of broth if needed.

The Bottom Line

Moroccan Pumpkin Soup with Harissa and Chickpeas is the cozy, bold, zero-fuss bowl you’ll crave on repeat.

It’s silky yet hearty, spicy yet balanced, and wildly versatile. Keep a can of pumpkin, a jar of harissa, and some chickpeas on standby, and you’ve basically got a dinner superpower. One pot, big flavor, minimal effort—what’s not to love?