Add olive oil, onion, garlic, carrots, celery to a large soup pot and sauté for several minutes until onions are translucent. Add canned tomatoes, vegetable stock, butternut squash, drained chickpeas and bell pepper to soup pot.
Add harissa, cinnamon, ginger, cumin, salt and pepper to stew. Bring to a boil then reduce to simmer. Cook for 15-20 minutes or until squash is tender. Add chopped kale at the end of the cooking time and adjust seasonings, if desired.
When serving, add a dollop of yogurt to each bowl and top with pumpkin seeds. Enjoy!
Notes
The amount of harissa you add will depend on the type of harissa you use and your tolerance for heat. Start with a tablespoon and keep adding until you reach the desired spiciness.