‘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*