Time to update this classic recipe by veganizing it and adding more flavors and texture. Chef Linda's luscious heart- and belly-warming soup comes together quickly and deliciously!
Heat coconut oil in a large pot over medium heat. Add onion and salt. Cook for about 5 minutes, stirring occasionally until the onion starts to soften. Stir in garlic, ginger, cumin, coriander, turmeric, cardamom, and black pepper. Cook for a few minutes more until everything is fragrant. Add crushed tomatoes, red pepper, pumpkin, coconut milk, and harissa. Stir and let simmer for about 15 minutes. Stir in lemon juice. Taste and add more salt, lemon, or harissa, if desired. Garnish with a swirl of yogurt and cilantro.