Pumpkin Saffron Soup
‘Tis the season for lots and lots of pumpkins everywhere…and I definitely can’t bear to see them going to waste any time soon. So, if you don’t quite have the time to make baked desserts like pumpkin pies or pumpkin rolls from scratch, you can definitely make this quick and easy soup over the weekend, in a pinch.
Having guests over? Perfect! The saffron in this soup adds touch of elegance that will make it seem like you’ve made a gourmet restaurant style soup – because you just did! I recommend using Saffron Road’s Classic Culinary Vegetable Broth (you can also use their Traditional Chicken Broth, too, which would be nice). They’re also certified-halal by IFANCA (Islamic Food & Nutrition Council of America). I love them because they taste like something I would (and used to) make from scratch, but I can keep them in my pantry and use them in a pinch, which these days is more often than not.
I would also use a hand (immersion) blender to make the soup smooth once the cream is added but before the saffron is dropped in. If you don’t have an immersion blender, use a regular blender at the very end of the cooking process and only once the soup is cooled down.
Beautiful, right? Wait till you taste it…
*This post was sponsored by Saffron Road Foods*
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons minced yellow onions
- 1 pound fresh pumpkin, cooked (about 3 cups/1 pound), or one 15-ounce canned pumpkin
- 1 tablespoon minced garlic
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups Saffron Road Classic Cuisine Vegetable Broth
- Pinch Saffron threads
- 2 tablespoons heavy cream or crème frâiche
- 1/2 teaspoon extra virgin olive oil for garnish (optional)
- Warm the butter and olive oil in a small Dutch oven or medium size saucepan. Once the butter begins to froth, add the onions. Sauté until translucent, about 1-2 minutes. Add the pumpkin. If using fresh, give it time to soften and allow it to sauté for 3-4 minutes over medium heat. If using canned, saute for 1-2 minutes, using a spoon to ensure that it doesn't burn but is instead moved around the pan. Add the garlic, salt and pepper, too.
- Pour in 2 cups of the broth and increase heat to bring it to a boil. Quickly reduce the heat to a simmer and let cook, uncovered, for 25-20 minutes.
- Remove the pan from heat. Using an immersion blender, blend the mixture until completely smooth. Bring the pan back to the burner on low heat. Add the cream and the saffron and continue to simmer for another 5-7 minutes.
- Once served in individual bowls, add a few extra saffron threads and a drizzle of olive oil for garnish.