2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tbsp Egyptian Baharat spice blend
4 cups pumpkin puree
4 cups vegetable broth
Salt and pepper, to taste
In a large pot, heat olive oil and sauté onion and garlic until translucent.
Add Egyptian Baharat and cook for 1 minute.
Stir in pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Season with salt and pepper. Optional: blend soup for a smoother texture.