Make Pumpkin Soup with Dukkah and Harissa

After an agonizingly warm fall, Los Angeles is finally feeling cold-ish and damp. It rained! Its under 70 degrees! YAY! In celebration of legit fall weather finally arriving, I made this super simple soup.

The best part about this soup is that it calls for just pantry items. I make this soup on any random fall evening when Im in the mood for something to warm me up. The harissa, a North African paste, gives this soup a good amount of heat and flavor. The dukkah topping adds the loveliest smokiness and nuttiness and good texture, too.

I usually like to double the dukkah topping and keep it in a spice jar. I love it on top of eggs and soups and slices of roasted acorn squash. Its a delicious addition to so many things!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.