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Pumpkin, saffron and orange soup with caramelised pumpkin seeds

Silky pumpkin soup with saffron warmth and bright orange zing.
Creamy, golden, and velvety, finished with crisp caramelised seeds.
Comfort in a bowl that tastes like autumn at its finest.

soup ⏱ 35 min 340 kcal / portion 35.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Pumpkin, saffron and orange soup with caramelised pumpkin seeds
v3 · rb0e705f985 20260727Z1751 2 tsp orange zest 6 tbsp crème fraîche salt to taste white pepper to taste 1 tbsp sunflower oil 🔥 preheat the oven to 180°C and line a tray brush the tray with sunflower oil 🔥 ⏱ 12-15 min bake the pumpkin seeds, stirring a few times, until golden ⏳ cool the caramelised pumpkin seeds 🍳 ⏱ 1 min sauté diced onion with olive oil, stirring constantly 🍳 ⏱ 10-12 min cook the onion on low until soft and golden brown 🍳 ⏱ 15 min simmer pumpkin, carrot, and saffron, covered, until almost tender 🍳 ⏱ 5 min simmer longer with orange zest 🌀 blend the soup with a hand blender until textured, adding water or stock if too thick 🌀 season the soup to taste 🍽 serve the soup in bowls with a dollop of crème fraîche and a sprinkling of caramelised pumpkin seeds Saffron Pumpkin Soup 🎉 60 g pumpkin seed 1 tbsp syrup ½ tbsp soft brown sugar ground black pepper to taste cayenne pepper to taste 2 tbsp olive oil 1 piece onion 550 g pumpkin 2 pieces carrot 1 tsp saffron 1 l water 1 l vegetable stock olive oil, onion orange zest salt white pepper crème fraîche
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Preparation steps

  1. preheat the oven to 180°C and line a tray
  2. brush the tray with sunflower oil
  3. bake the pumpkin seeds 12-15 min, stirring a few times, until golden
  4. cool the caramelised pumpkin seeds
  5. sauté diced onion with olive oil for 1 min, stirring constantly
  6. cook the onion on low for 10-12 min until soft and golden brown
  7. simmer pumpkin, carrot, and saffron 15 min, covered, until almost tender
  8. simmer 5 min longer with orange zest
  9. blend the soup with a hand blender until textured, adding water or stock if too thick
  10. season the soup to taste
  11. serve the soup in bowls with a dollop of crème fraîche and a sprinkling of caramelised pumpkin seeds

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