- Prep Time: 15 mins
- Cooking Time: 45 mins
- Servings: 4
This dish is inspired by a recipe by the great Yotam Ottolenghi, featured in his cookbook SIMPLE. The combination of saffron and orange means that both sweet and savoury, earthy flavours come through beautifully in this winter warming soup. Not to mention that it's a great way to use up all that pumpkin around Halloween!
- 40ml olive oil
- 1 onion, sliced
- 700g pumpkin or squash, peeled, cut into 3cm cubes
- 500ml Take Stock Chicken Bone Broth
- 2 tbsp rose harissa (we like Belazu's)
- 1/4 tsp saffron threads
- 1 orange, finely grate the zest to get 1 tsp
- 140g creme fraîche or single cream
- 5g coriander
- 50g pumpkin seeds
- 2 tsp maple syrup or honey
- 1/4 tsp chilli flakes
- Preheat oven to 170°C fan.
- For the pumpkin seeds, mix them in a bowl with the maple syrup and chilli flakes, plus 1/4 teaspoon of salt. Spread onto baking tray and roast for 15 minutes, until the seeds start to brown.
- Increase oven to 220°C fan.
- Add the olive oil, onion and pumpkin to a large bowl, along with 1/2 tsp of salt and a generous grind of pepper. Place on a baking tray and roast for 25 minutes, until everything is soft and caramelised. Remove from oven and set aside.
- Put the Take Stock Chicken Bone Broth into a large saucepan with the harissa, saffron, orange zest, 1/2 teaspoon of salt and a grind of pepper. Bring to the boil and once boiling, add your roasted pumpkin and onions. Stir through and reduce the heat to medium and simmer for 5 minutes. Remove from the heat and stir in the crème fraîche.
- Using a hand-held blender or free-standing blender, blitz until smooth.
- Serve into bowls with a sprinkle of toasted pumpkin seeds and coriander.