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.
Saffron Pumpkin Soup
(naturally gluten free, egg free, soy free, corn free, sugar free, oat free, nut free, dairy free)
Prep time: 30 – 40 minutes
Cooking time: 2 hours
- 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
How to roast the pumpkins in an oven
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).
- Preheat an oven to 180C/350F
- Wash and cut the tops off the pumpkin and butternut
- Scoop out the pumpkin seeds
- Place them into a large, oven proof baking dish
- Cover the base of the dish with water
- Place, uncovered, into an oven, at 180C/350F
- 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)
- Remove from oven and cool slightly
- Scoop out the flesh, using a spoon
- Either store in a seal able container, or use immediately
Making the soup:
You will need a large pot to make this soup – mine can hold five litres of liquid.
Add the chopped carrots and potatoes and stir.
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.