Marak Katom (Orange Soup) with Crunchy Seeds and Harissa

Back when this root-vegetable soup was having its first “moment,” you’d find a version in nearly every Tel Aviv restaurant, the only problem being that they often weren’t that great. The idea is a good one: Take all the delicious orange vegetables of the season, combine them to your liking, and blend to create a soup that’s good hot or cold, plain or accessorized with nuts and other goodies. But too many start with the idea of hiding old vegetables past their prime, and you can really taste the difference in the finished product. Use the freshest vegetables you can find, and don’t hold back on the nutty multiseed topping and harissa.

Serves 4 to 6

Active Time: 30 minutes

Total Time: 50 minutes

SOUP

3 tablespoons canola oil

1 large onion, diced

3 garlic cloves

6 cups peeled, chopped orange vegetables—any combination of carrot, sweet potatoes, pumpkin, butternut squash you like (about 2½ pounds total chopped)

One 13.5-ounce can coconut milk, preferably full-fat

1 tablespoon honey

1 teaspoon kosher salt

½ teaspoon ground turmeric

CRUNCHY NUT TOPPING

3 tablespoons extra-virgin olive oil

½ cup shelled pumpkin seeds (pepitas)

½ cup shelled sunflower seeds

2 tablespoons sesame seeds

Kosher salt and freshly ground black pepper to taste

Honey Harissa (or store-bought), for serving

Make the soup: Heat the oil in a large (at least 4-quart) saucepan over medium heat. Add the onions and garlic and cook, stirring, until golden and slightly softened, 8 to 9 minutes. Add the orange vegetables and cook, stirring, until they begin to soften, 5 minutes. Add the coconut milk, 1¾ cups (one filled empty can’s worth) water, honey, salt, and turmeric; bring to a boil, reduce the heat, and simmer until the vegetables are tender, 25 to 30 minutes. Cool slightly, transfer to a blender (or use an immersion blender or food processor), and puree until smooth, 30 seconds.

Make the topping: Heat the oil in a medium skillet over medium heat. Add the pumpkin seeds, sunflower seeds, and sesame seeds and cook, stirring, until they begin to turn golden and a few crackle or pop, 3 to 4 minutes. Drain on paper towels and season with salt and pepper.

Divide the soup among bowls, swirl each bowl with harissa, and garnish with the seeds. Extra topping will keep in an airtight container for up to 2 weeks.