Recipe: Delicious Crockpot: Pumpkin soup with saffron and orange

Crockpot: Pumpkin soup with saffron and orange. Sauté oil, onion and pumpkin into the cooking pot. Ottolenghi's Pumpkin, Saffron and Orange Soup A friend of mine brought back a copy of Simple from London for me - with the beautifully designed cover with a lemon, unlike whatever someone thought was a good design for the cover of Simple that was released in the US. Bring to a boil and add the roasted pumpkin and onions.

Diary-free or vegan: Use coconut milk or apple cider instead of heavy cream. Make ahead tip: cut up pumpkin, potatoes, and onion the night before. Put the pumpkin and onions in a zip top bag. You can cook Crockpot: Pumpkin soup with saffron and orange using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Crockpot: Pumpkin soup with saffron and orange

1. It's 60 ml of olive oil.
2. It's 2 of onions.
3. Prepare 1,2 kg of pumpkin.
4. You need 1 liter of vegetable stock.
5. Prepare 2 tablespoons of harissa.
6. It's of Saffron threads.
7. Prepare 1 of orange.
8. Prepare 180 gr of sour cream.
9. You need 5 gr of coriander leaves.
10. Prepare of Salt and pepper.

I had to add about a cup of liquid for the half a recipe. That said, this soup has a very lovely flavor and I can really taste the orange flavor coming through. Heat the oil in a heavy-based saucepan, add the onion, season and sauté over high heat for a minute, stirring all the time. Cool Vegetables and then puree in blender.

Crockpot: Pumpkin soup with saffron and orange instructions

1. Sauté oil, onion and pumpkin into the cooking pot. Press sauté/brown and press start/stop. If you like a more roasted flavor, put on a baking tray and roast for 25 min on 220 degrees..
2. Add vegetable stock, harissa, saffron, orange zest and salt and pepper to the cooking pot. Add the pumpkin mixture to the pot and stop the sauté function..
3. Secure the lid. Press SOUP, set pressure to HIGH, and adjust time to 10 minutes. Make sure the Steam Release Valve is set to the “Seal” (closed) position. Press START/STOP..
4. Once cooking is finished, add sour cream and blend the soup. Finish the soup with some coriander..

Pumpkin soup with saffron and an Indian twist. With a hint of orange, garam marsala and turmeric. As you may know I love Indian food. And I'm fond of pumpkin soup. One of the tastiest soups and I regularly eat them.