Roast Pumpkin, Saffron Orange Soup
International Cuisine
Ingredients
- 2 tbsp cooking oil
- 1 Onions
- 1 tbsp sriracha sauce
- 1 tsp Saffron
- 1 oranges
- 500 ml Water
- 1/4 cup Fresh Coconut
- 1/4 cup pumpkin seeds
- 1/2 tsp chilli flakes
- 1 rosemary sprig
- 2 tsp Cumin powder
- 2 tsp honey
- 1/2 tsp cumin powder
Instructions
- 1
Preheat the oven to 220C fan.
- 2
Line a baking tray (here's what I use) with butter paper. In a bowl, combine the pumpkin, onion, olive oil salt and a good grind of pepper and toss well. Bake on the tray for 25 mins till the veggies are soft and caramelised.
- 3
Boil 500 ml water with Sriracha sauce, saffron, orange zest, rosemary, ½ tsp salt and pepper. Bring to the boil and then add the pumpkin mix along with any oils from the pan. Reduce heat to medium and simmer for 5-10 mins.
- 4
Remove from heat and cool for a bit then blend.
- 5
Transfer back to the same pot and stir in the coconut milk and adjust the seasoning.
- 6
Combine the pumpkin seeds with the honey/date syrup and chilli flakes
- 7
Pour soup into bowls, top with pumpkin seeds and some coriander or parsley.
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