Pumpkin, saffron and orange soup with caramelised pumpkin seeds

soup · ⏱ 35 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/226/pumpkin-saffron-and-orange-soup-with-caramelised-pumpkin-seeds/