Pumpkin and Saffron Soup Recipe

soup bowls
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 Updated 19/01/2016

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A standard pumpkin soup with the addition of saffron which enhances the soup's colour and adds a very subtle flavour.


  • 2 tablespoons unsalted butter
  • 1 medium onion, peeled and chopped
  • flesh from 1 small pumpkin (winter squash) or butternut squash, peeled and cut into cubes
  • 4 cups chicken stock
  • a few strands of Saffron, soaked in 1/4 cup warm water
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan and gently cook the onion for a few minutes, until softened.
  2. Add the pumpkin and cook for a further few minutes.
  3. Add the chicken bouillon, bring to the boil, reduce the heat and simmer, covered for 20 minutes.
  4. Add the saffron and soaking water for the last 10 minutes of cooking time.
  5. In a blender, puree the mixture in batches and return to the pan.
  6. Season to taste, then reheat the soup over a low heat, stirring.

Prep Time: 5 minutes

Cook Time: 40 minutes

Yield: 4 portions


Would a dollop of crime fresh work with this ?
#0 - Beverley Soued - 10/16/2013 - 00:57
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