"The pumpkin, saffron and orange soup is a flavorful blend of the healthiest ingredients available in the kitchen. Complete source of nourishment for a vegan or vegetarian."
Roast Pumpkin, Saffron & Orange Soup
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Serves or Makes: 2
Recipe Card
ingredients
- 2 tablespoons Olive oil
- 1 Onion, cut in wedges
- 500 gram Pumpkin, cut in wedges
- 1 tablespoons Chilli/Sriracha Sauce
- 5 Saffron threads
- 1 Orange zest
- 500 milliliter Water
- 1/4 cups Coconut milk or some cream
- Salt & Freshly cracked pepper
- 1/4 cups toasted Pumpkin seeds
- Chilly flakes
- 2 tablespoons Honey/Date syrup
- Fresh coriander or parsley
Method
Step 1
Preheat the oven to 220C fan.
Step 2
Line a baking tray with butter paper. In a bowl, combine the pumpkin, onion, olive oil salt and a good grind of pepper and toss well. Bake on the tray for 25 mins till the veggies are soft and caramelized.
Step 3
Boil 500 ml water with Sriracha sauce, saffron, orange zest, ½ tsp salt and pepper. Bring to the boil and then add the pumpkin mix along with any oils from the pan. Reduce heat to medium and simmer for 5-10 mins.
Step 4
Remove from heat and cool for a bit then blend.
Step 5
Transfer back to the same pot and stir in the coconut milk and adjust the seasoning.
Step 6
Combine the pumpkin seeds with the honey/date syrup and chili flakes.
Step 7
Pour soup into bowls, top with pumpkin seeds and some coriander or parsley.