Spiced Harissa Carrot and Squash Soup with Dukkha | The Local Palate

Ingredients

• 2 tablespoons olive oil or ghee
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 1½ teaspoons freshly grated ginger
• 1 tablespoon harissa paste
• 1¼ teaspoons ground coriander, divided
• 1¼ teaspoons ground cumin, divided
• 3½ teaspoons salt, divided
• 1½ pounds carrots, peeled and coarsely chopped
• 1 medium butternut squash, peeled and coarsely chopped
• 4 cups vegetable broth
• 1 cup coconut milk, plus more for garnish
• ½ cup shelled pistachios
• ¼ cup pepitas
• ¼ cup white sesame seeds