Good Food · One Pot Meals · Vegetables · vegetarian

Saffron Pumpkin Soup – a wet weekend soup

Although spring is in the air, it is still soup weather, as far as I’m concerned! For those dull, cloudy, rainy and cold days that are still hanging around, this brightly coloured soup is just what one needs to lift  your mood and nourish your body!

This soup is not one of my quick & easy recipes. It is quite time consuming,  make it over a weekend, or when you have more time to spare.

For this pumpkin soup recipe, I’ve added the exotic spice – Saffron.

gfchopstix definiton: Saffron (Crocus sativus) – a red/orange coloured spice used for flavour and colouring in cooking.

Source: Kohler
Source: Kohler

Saffron Pumpkin Soup

(naturally gluten free, egg free, soy free, corn free, sugar free, oat free, nut free, dairy free)

saffronpumpkinsoup

Servings: 4-6

By: gfchopstix

Prep time: 30 – 40 minutes

Cooking time: 2 hours

Ingredients:

  • 1 whole medium sized butternut
  • 1 whole medium sized pumpkin
  • 1 large carrot, peeled and chopped
  • 1 medium sized potato, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 small knob of fresh ginger, chopped
  • 1 litre of chicken/vegetable stock in liquid form
  • Salt and ground black pepper for seasoning
  • 1 teaspoon of dried Saffron
  • 1 Tablespoon of olive oil
  • 1 small red onion, peeled and chopped
  • Filtered water, for roasting pumpkins

Instructions:

How to roast the pumpkins in an oven

How to roast the pumpkins
How to roast the pumpkins

I have used a combination of two pumpkins for this soup – a regular, ‘Halloween’ pumpkin, and a butternut squash.  Feel free to use either both of these, or one or the other. Once roasted, the puree from both the butternut and pumpkin, fills two cups (500ml).

  1. Preheat an oven to 180C/350F
  2. Wash and cut the tops off the pumpkin and butternut
  3. Scoop out the pumpkin seeds
  4. Place them into a large, oven proof baking dish
  5. Cover the base of the dish with water
  6. Place, uncovered, into an oven, at 180C/350F
  7. Bake for 30-40 minutes, until cooked (if you’re not sure, remove from oven and carefully check with a fork that the flesh inside is soft)
  8. Remove from oven and cool slightly
  9. Scoop out the flesh, using a spoon
  10. Either store in a seal able container, or use immediately
Pumpkin puree
Pumpkin puree

Making the soup:

Ingredients: potatoes, carrots, pumpkin puree, onion, fresh garlic and ginger, Saffron, salt, black pepper, liquid stock and olive oil
Ingredients: potatoes, carrots, pumpkin puree, onion, fresh garlic and ginger, Saffron, salt, black pepper, liquid stock and olive oil

You will need a large pot to  make this soup – mine can hold five litres of liquid.

1Over a low heat, gently fry the ginger, garlic and onions in a tablespoon of olive oil, for about 5 minutes, until tender, and the onion is translucent.

2

Add the chopped carrots and potatoes and stir.

3Pour in the (one litre) liquid chicken or vegetable stock, enough to cover the vegetables, and bring to a boil.

4Once boiling, add salt and pepper, and simmer (for about 30 minutes) until the vegetables are mushy and breaking up.

5Once the vegetables are soft enough, remove from heat, and mash with a potato masher inside the pot.

6Stir in the ready-made pumpkin puree, and continue to simmer for a few minutes, until well incorporated.

At this stage, you can either leave the soup lumpy, or remove from the pot, and place into a blender. Pulse until a thick and smooth liquid is formed. Return to the pot, and heat through.

As you can see from my picture of the soup, it is still thick and chunky – I prefer it that way.

7Gently stir in the Saffron and serve.

saffronpumpkinsoupTop with roasted pumpkin seeds, and carrots, or your favourite soup garnish.

Advertisements

11 thoughts on “Saffron Pumpkin Soup – a wet weekend soup

    1. Thanks so much for your your comment, Pixie. I do like to play around with the instructions section, so I’m glad that you found it helpful. No, this particular soup is not easy to make, unless you simplify it, but it is really lekker.

      Liked by 1 person

Don't keep it to yourself. Comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s