I live and breathe pumpkins. Like a moth to a flame - the very SECOND any grocery store or farmer’s market has them in stock, my spidey senses begin to tingle.

I have been to the grocery store at least 5 or 6 different times since pumpkin season arrived, and I have left with more than one pumpkin in my cart EVERY. DAMN. TIME. There’s nothing I can do about it - my self control takes a sabbatical the moment fall arrives, and it won’t be back until after New Years.

On today’s accidental pumpkin extravaganza, I walked in thinking “oh, I’ll just get one to be the sacrificial lamb I cut into for the photos” and as I approach the bin of pumpkins my pulse quickens, my eyes widen, my face flushes, I’m practically foaming at the mouth anddddddd one “sacrificial lamb” turned into a full cart.

Whatever, I’m just going to embrace it, because my stoop is gunna kick pumpkin ass. AND pumpkins last till December 1st!!!! That’s more than 2 months!! Totally worth the investment… right?

Anyways, back to the recipe at hand. I love participating in Kimberly’s (from The Little Plantation) #EatCaptureShare challenge - but I only managed to sneak in right at this very moment, during the last week of the fall challenge. I’m disappointed - she had some killer themes - but I’m glad I’m at least getting in ONE entry (maybe two? We’ll see…).

I was already developing a chickpea soup recipe to share, that involved a lot of the same elements I ended up using, but there was one very important ingredient I decided would be right at home in the stock pot, and really give this soup a seasonal flare: pumpkin! THE LOVE OF MY LIFE.

Now, I know “pumpkin spice” is as basic as it gets - BUT, I’m here to redeem it. Because “pumpkin” and “spice” do not have to be words only associated with a sickeningly sweet latte, they could also be used to describe this hella delicious savory soup that’s turnt up on pumpkin and spices!

(PS: if you’re looking for a less-sweet-actually-made-with-REAL-pumpkin PSL, look no further, I got a recipe locked and loaded for ya: my Maple Pumpkin Spiced Latte)

This stew is very easy to make, minimal prep required, and even vegan-friendly! It’s hearty and lined with spices that bring so much heat you’ll feel it in your bones! Scroll down to grab the recipe!

Harissa Pumpkin Stew

INGREDIENTS

1/4 cup olive oil

1 large yellow onion

5 cloves garlic, grated or minced

2 tablespoons freshly grated ginger

2 to 4 tablespoons harissa (I used 4… maybe 5? But if you prefer mild spiciness, start with 2 and work your way up)

1/4 cup tomato paste

2 teaspoons ground turmeric

1 1/2 teaspoons cumin

1/2 teaspoon cinnamon

1/2 teaspoon coriander

1/2 teaspoon cayenne pepper

Kosher salt

Freshly ground black pepper

1 (15 ounce) can pumpkin puree

4 cups vegetable or chicken broth

2 tablespoons Better than Bouillon (I usually use chicken base, but meatless veggie varieties work too)

1 (28-ounce) can whole tomatoes

2 (15 ounce) cans chickpeas, drained and rinsed

1 (15 ounce) can full fat coconut milk

Optional Toppings:

My “liquid gold” Fried Garlic Sesame Chile Oil

Plain yogurt

Cilantro

Scallions

Pumpkin seeds

Pistachios

INSTRUCTIONS

Heat olive oil in a dutch oven or large pot over medium high heat.

Add onion, garlic, and ginger. Sauté for 4 to 5 minutes or until onion is soft and translucent.

Stir in harissa, tomato paste, spices (turmeric through cayenne pepper), and pumpkin puree. Continue to cook for another 2 minutes or until fragrant.

Add in broth and Better than Bouillon.

Then add tomatoes, crushing them one at a time with your hands, pour in tomato juice left in can, and fill can about 1/2 to 3/4 of the way up with water and add to pot as well.

Finally, stir in the chickpeas and season with salt and pepper to taste.

Once soup begins to gently boil, cover and reduce heat to medium low, and simmer for 15 to 20 minutes, stirring occasionally.

A few minutes before serving, add in coconut milk.

Mix in coconut milk, and then serve with any and all toppings!

Enjoy!

Other great ways to enjoy this soup:

Add some leafy greens! Kale, spinach, beet greens, etc - I was originally gunna add kale, buttttt forgot about it until the recipe was finished. Would still taste amazing! Just add any greens you want when you add in the coconut milk - right at the end so they wilt perfectly without overcooking.

Serve over grains - like rice, couscous, barley, bulgur, etc.

Enjoy with some killer dipping bread - like something seedy from your local bakery or some garlicky naan!

(Sept. 2023 update) My new favorite way to make this stew: with the addition of butternut squash and turnips. How much: 1 medium butternut squash (peeled, seeds removed, cut into bite size cubes) and 2 medium or large turnips (peeled and cut into bite size cubes). When to add to recipe: just before you add broth, stir veggies into the fragrant spiced harissa pumpkin combo. Stir until cubed vegetables are completely saturated by mixture, then add broth and follow remaining pre-existing steps. Stew will likely need to simmer longer than 20 minutes - usually about 30 to 40 minutes or until squash is fork tender.