Roast Pumpkin, Saffron & Orange Soup
This recipe is adapted from my favourite chef, Ottolenghi`s SIMPLE cookbook. You will love the medley of flavours.
On cooler days, there is nothing better than dipping crusty bread into a big bowl of creamy soup. This is my take on the classic pumpkin soup which is augmented with the flavours of orange and saffron. It`s amazing how one or two ingredients can elevate a boring soup with a simple vegetable to another level. The coconut milk blends in very well with the pumpkin.
However, you could add some fresh cream instead.
Check out my list of recommendations for beautiful serveware!
What you need-
2 tbsp olive oil (I use this one)
1 onions, cut in wedges
500 gm pumpkin, cut in wedges
1 tbsp chilly/Sriracha sauce
5-6 saffron threads
Zest of 1 orange
Water 500 ml (or more)
¼ cup coconut milk (or some cream)
Salt (buy my favourite Himalayan pink salt)
Freshly cracked pepper (purchase here)
¼ cup pumpkin seeds, toasted
Chili flakes (I recommend this one)
1 fresh rosemary sprig, optional
2 tsp honey/date syrup
Putting it all together-
1.Preheat the oven to 220C fan.
2.Line a baking tray (here's what I use) with butter paper. In a bowl, combine the pumpkin, onion, olive oil salt and a good grind of pepper and toss well. Bake on the tray for 25 mins till the veggies are soft and caramelised.
3.Boil 500 ml water with Sriracha sauce, saffron, orange zest, rosemary, ½ tsp salt and pepper. Bring to the boil and then add the pumpkin mix along with any oils from the pan. Reduce heat to medium and simmer for 5-10 mins.
4.Remove from heat and cool for a bit then blend.
5.Transfer back to the same pot and stir in the coconut milk and adjust the seasoning.
6.Combine the pumpkin seeds with the honey/date syrup and chilli flakes.
7.Pour soup into bowls, top with pumpkin seeds and some coriander or parsley.
If you liked this recipe, try my Vietnamese Mushroom Pho!