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

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