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Ottolenghi Pumpkin, saffron & orange soup with caramelized pumpkin seeds

A delicious way to enjoy seasonal fresh pumpkin

Course Appetizer, Side Dish
Keyword pumkin, soup

Ingredients

For the soup

  • 2 tbsp olive oil
  • 1 large onion
  • 1/2 lbs cut fresh pumpkin cubed
  • 1 tsp saffron fronds
  • 1 liter water
  • 2 tsp grated orange zest
  • 6 tbsp creme fraiche
  • salt and pepper to taste
  • 2 large carrots- sliced

For the pumkin seeds

  • 1 tbsp grape seed oil
  • bunch of pumpkin seeds
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1/2 tsp salt-preferably maldon or fleur de sel
  • 1 pinch ground black pepper
  • 1 big pinch cayenne pepper

Instructions

For the pumpkin seeds

  1. Heat sheet pan to 350f in the oven. Mix all ingredients and place spread-out on tray. Cook for 15 minutes, mixing and tossing half-way through. Let cool....

For the soup

  1. Heat the oil in a heavy-based saucepan. Add the onion, season and saute over high heat for a minute stiring all the time.

    Reduce heat and cook for anther 10-12 minutes- to get onions golden but not dark

    Add the pumkin, carrot and saffron, pour in water and cover the veggies and bring to a boil. Lower heat and cover again. Cook for another 15 minutes.

    Add the orange zest and simmer for 5 more minutes.

    When veggies fully cooked blitz with hand blender... not too smooth, add extra water if too thick.

    Serve in a shallow bowl with a dollp of creme fraiceh and a sprinking of the seeds.