Pumpkin, saffron, and orange soup

#active-time/30-to-60mins #dietary/vegan #dishes/soup #meals/dinner #methods/baking #scalable #seasons/autumn #seasons/winter
Ottolenghi Simple
Servings: 4-6

Ingredients

Toasted pumpkin seeds

• 80g pumpkin seeds
• 2 tsp maple syrup
• 1/4 tsp crushed red pepper flakes

Soup

• 1/4 cup olive oil
• 2 onions, sliced into 3cm wedges (350g)
• 1.2kg pumpkin or butternut squash, peeled and seeds removed, flesh cut into 3cm cubes
• 1 qt vegetable stock
• 2 tbsp rose harissa (or more or less depending on variety - typically supermarket brands are weaker but imported North African harissa is stronger)
• 1/4 tsp saffron threads
• 1 orange, finely zested to get 1 tsp
• 180g crème fraîche
• 5g cilantro leaves

Instructions

1. Preheat oven to 375°F.
2. Mix everything for the pumpkin seeds in a small bowl, along with 1/4 tsp salt. Spread onto a small parchment-lined baking sheet and toast for 15 minutes, until the seeds have popped and are starting to brown. Set aside to cool and then break up any clumps into bite-size pieces.
3. Increase the oven to 450°F.
4. Combine the oil, onions, and pumpkin in a large bowl with 3/4 tsp salt and a good grind of pepper. Mix well and transfer to a large parchment-lined baking sheet. Roast for 25 minutes, until everything is soft and carmelized. Remove from the oven and set aside.
5. Put the stock into a stockpot with the harissa, saffron, orange zest, 1/2 tsp salt, and a good grind of pepper. Bring to a boil over high heat and, once boiling, carefully tip in the roasted pumpkin and onions, along with any oil from the sheet pan, into the stockpot. Stir through, then decrease the heat to medium and simmer for 5 minutes. Remove from the heat, stir in the crème fraîche, then, using an immersion blender, blitz until completely smooth.
6. Serve each portion with a sprinkle of toasted pumpkin seeds and cilantro.
   Notes: winter squash are best for this soup—their consistency is firm and their flavor has a depth that is similar to sweet potatoes. You can also make it with summer squash (like pumpkin)—the flesh will just be a bit more fibrous and watery.

Journal

• 2025-10-31: made with Maria for dinner using butternut squash. Really nice! The rose harissa makes it a lot more interesting, and the pumpkin seeds and cilantro on top are great too.
• 2025-12-01: made with Maria while at home in Concord. Used 150g Fage 5% instead of crème fraîche and turned out great.