Pumpkin, saffron and orange soup

Name: Pumpkin, saffron and orange soup
Yield: Serves four to six
Ingredients: ¼ tsp chilli flakes; salt and black pepper; salt and black pepper; 1 tsp maple syrup; 80 g pumpkin seeds; 1 orange: finely grate the zest to get 1 tsp; ¼ tsp saffron threads; 5 g coriander leaves, to serve; 180 g crème fraîche; 1.2 kg pumpkin or butternut squash, peeled and seeds removed, flesh cut into 3cm cubes (1kg); 1.2 kg pumpkin or butternut squash, peeled and seeds removed, flesh cut into 3cm cubes (1kg); 2 tbsp rose harissa (or 50% more or less, depending on variety) (30 g); 1 litre vegetable stock; 2 onions, sliced into 2–3cm wedges (350g); 60 ml olive oil

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

When they’re in season, through autumn and winter, there are all sorts of weird and wonderful pumpkins and squash on the market: experiment with different varieties to experience the range of what’s available. Winter squash are best for this soup: their consistency is firm and their flavour has a depth which is similar to sweet potatoes. You can also make it with summer squash (of which pumpkin is one): the flesh will just be a bit more fibrous and watery.

You can make both the soup

Ingredients

Supper
Gluten-free
Vegetarian
Soup

Ingredients

Method