Make Pumpkin and Saffron Soup

“Squashes and pumpkin give soup a really great thick texture, which is

what I particularly love about this one. The base – onion, garlic, celery and

leek – features in many of my soup recipes. I love the way the flavours

soften and sweeten when cooked over a low heat and, once whizzed with

the main ingredient, provide body and texture (see photo on page 157).

Although I’ve suggested using either vegetable stock (if you’re serving this

to vegetarians) or chicken stock, sometimes I just use water. As long as

the seasoning is right the soup will still be delicious.” – Tony Kitous

 

Ingredients

 

50ml vegetable oil or

50g butter

1 onion, chopped

4 garlic cloves, chopped

2 celery sticks, chopped

½ leek, chopped

1kg baby squash or pumpkin, peeled

1 litre hot vegetable or chicken stock, or water

2 tsp salt

1 tsp black pepper

Good pinch of saffron, plus a little extra to garnish

 

Method 

 

  1. Heat the oil or butter in a medium saucepan over a medium heat and sauté the onion, garlic, celery and leek for about 5 minutes until starting to soften. If you’re using butter, you may need to turn the heat down low so the butter doesn’t burn.
  2. Stir in the chopped squash or pumpkin, making sure it’s coated in the vegetable mixture, and cook for a minute or so. Pour in the hot stock, season, add the saffron and cover with a lid. Bring to the boil then turn the heat down low and simmer, half covered, for 15 minutes until the squash is tender.
  3. Cool the soup a little, then blend until smooth. Ladle into bowls and serve with a little extra saffron on top.
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