Saffron And Roasted Pumpkin Soup

Name: Saffron And Roasted Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 10 ml Olive Oil; 1.5 kg Red pumpkin; 1 Yellow onion (sliced); 8 cloves Garlic (pressed or minced); 1.5 gm Saffron (Broiled); 1/4 tsp Nutmeg (grated); 1/4 tsp Cumin powder; 1/4 tsp Oregano (ground dried ); 5 cup Vegetable stock; Salt (to taste); 20 gm Green Pumpkin seeds (Pepitas, lightly toasted); ½ gm Saffron (Broiled)

Plattershare Food

Saffron And Roasted Pumpkin Soup - Plattershare - Recipes, food stories and food lovers

Soups

About Saffron And Roasted Pumpkin Soup

A delicious and healthy soup smooth like silk prepared with roasted pumpkin flavored with garlic, nutmeg, oregano, sprinkled with lightly toasted green pumpkin seeds and served laced with saffron.

4.25 from 4 votes

Print Pin

Recipe Time & More

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Served AsDinner Soup

Recipe TasteSalty Savoury

Calories - 195 kcal

Servings - 4

Ingredients

▢ 10 ml Olive Oil
▢ 1.5 kg Red pumpkin
▢ 1 Yellow onion sliced
▢ 8 cloves Garlic pressed or minced
▢ 1.5 gm Saffron Broiled
▢ 1/4 tsp Nutmeg grated
▢ 1/4 tsp Cumin powder
▢ 1/4 tsp Oregano ground dried
▢ 5 cup Vegetable stock
▢ Salt to taste

For Garnishing

▢ 20 gm Green Pumpkin seeds Pepitas, lightly toasted
▢ ½ gm Saffron Broiled

Instructions

▢
Preheat the oven to 400 degrees F and line a baking sheet.
▢
Peel, scoop the pumpkin seeds and cube the pumpkin. Keep the pumpkin seeds aside and it may be used for some other recipe.
▢
Brush olive oil over the flesh of the pumpkin cubes, sliced yellow onion and garlic cloves.
▢
Place it in the baking sheet for 20 minutes. Set it aside to cool for a few minutes.
▢
With a blender, blend the pumpkin flesh, Sliced Yellow onion, garlic cloves, broiled saffron, nutmeg, cumin powder, ground dried oregano and freshly ground black pepper.
▢
In a nonstick soup pan add the puree and pour in the vegetable stock. Add salt.
▢
Taste and adjust seasonings if required. Ladle soup into individual soup bowls.
▢
Sprinkle pepitas over the soup, lace it with broiled saffron and serve very hot.

Recipe Notes

About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.

She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.

Works as Speciality Chef with Percept Knorigin, Cinecurry, Chefsutra and as a Food Author with Pioneerchef, Theurbanspice, Pinksworth, Tanyamunshi, Mangobunch, Plattershare, Womenplanet.

Website: Chefreetuudaykugaji, Facebook: Food For Thought, Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji

Also See:

Pumpkin Espresso Chia Pudding Parfait
Starbucks Pumpkin Spice Latte
Keto Sunlight Yellow Pumpkin Soup
Thai Pumpkin Soup With Red Curry Paste Recipe

Explore Recipes by Tags healthy recipes roasted recipes soup recipes

Please appreciate the author by voting!

4.25 from 4 votes

Recipe Nutrition

In collaboration with

Chef Reetu Uday Kugaji Visit Profile / Website

Visit Our Store

Plattershare Food

Plattershare is platform to connect food lovers, food professionals and food brands. Share your recipes, food stories, food pictures and promote food businesses

3 Comments

jyoti panwar

May 20, 2019 / 6:42 pm Log in to Reply

Such a lovely dish! Thanks for sharing.
Vrinda Sood

April 4, 2018 / 10:30 pm Log in to Reply

This is delightful! Thanks for the recipe.
ravikant yadav

February 16, 2015 / 8:15 pm Log in to Reply

Looks so delectable! Thanks for posting.