Pumpkin Harcho Soup with Warm Spices

Pumpkin Harcho Soup with Warm Spices is a delicious and hearty soup that is perfect for the fall season. This soup is packed with warm spices and is sure to warm you up on a chilly day. The recipe is easy to follow and can be made in just a few simple steps.

To make this Pumpkin Harcho Soup with Warm Spices, you will need the following ingredients:

- 1 small pumpkin, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)

To start, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the diced pumpkin and spices and stir to coat. Cook for another 5 minutes, stirring occasionally.
Add the vegetable broth, diced tomatoes, and chickpeas to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return to the pot.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
This Pumpkin Harcho Soup with Warm Spices is a perfect combination of sweet and spicy flavors. The warm spices give the soup a cozy and comforting feel, while the pumpkin adds a touch of sweetness. The chickpeas add a nice texture and protein to the soup, making it a filling and satisfying meal.
This dish can be classified as a soup and its main ingredients are pumpkin, chickpeas, and warm spices. It is a perfect dish for a cozy night in or for a fall dinner party.