Prep: 10 minutes

Cook: 1 ½ hours

Makes: 6 servings

1 (15-ounce) can pure pumpkin
1/3 cup heavy cream
1 1/2 cups vegetable broth
1 tbsp of Harissa Olive Oil
1 tsp minced onion
1/4 tsp crushed red pepper
1 tsp curry powder
1/4 tsp ground coriander
Pinch ground cayenne pepper

Add all ingredients to the bowl of a slow cooker.   Use a whisk to blend, then cover the cooker and set the heat to low. After an 1 hour and 30 minutes, uncover and whisk to blend. If you’re not ready to eat the soup immediately, set the cooker to the warm setting and cover until it’s served.

Serve with a simple side, like toasted whole wheat bread and fresh apple slices.

Tip: If you don’t own a slow cooker, you can also make this recipe on the stove. Simply combine all ingredients in a large saucepan over medium-low heat, then simmer for 45 minutes to 1 hour, stirring occasionally.