Name: Pumpkin, saffron and orange soup with caramelised pumpkin seeds
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 550g pumpkin flesh, cut into 2cm cubes; 2 medium carrots, thinly sliced; 1 tsp saffron fronds; 1 litre water or vegetable stock; 2 tsp grated orange zest; 6 tbsp crème fraîche; salt and white pepper; 1 tbsp sunflower oil; 60g pumpkin seeds; 1 tbsp golden (or maple syrup) syrup; ½ tbsp soft brown sugar; ½ tsp salt; 1 pinch ground black pepper; 1 big pinch cayenne pepper

Pumpkin, saffron and orange soup with caramelised pumpkin seeds

Soup Midweek Starter

Serves 4

Winter squash are best for this soup: their consistency is firm and their flavour has a depth which is similar to sweet potatoes. You can also make it with summer squash (of which pumpkin is one): the flesh will just be a bit more fibrous and watery. You can make both the soup and pumpkin seeds in advance, if you like: the soup will keep in the fridge for 3 days, or can be frozen for up to 1 month, and the pumpkin seeds will keep well in a dry, sealed container for a good week.

Ingredients

2 tbsp	olive oil
1 large	onion, finely diced
550g	pumpkin flesh, cut into 2cm cubes
2	medium carrots, thinly sliced
1 tsp	saffron fronds
1 litre	water or vegetable stock
2 tsp	grated orange zest
6 tbsp	crème fraîche
	salt and white pepper
PUMPKIN SEEDS
1 tbsp	sunflower oil
60g	pumpkin seeds
1 tbsp	golden (or maple syrup) syrup
½ tbsp	soft brown sugar
½ tsp	salt
1 pinch	ground black pepper
1 big pinch	cayenne pepper

Method

First prepare the seeds. Preheat the oven to 180C/350F/gas mark 4. Line an oven tray with greaseproof paper and brush with sunflower oil. Put the pumpkin seeds in a bowl with all the other ingredients, spread over the tray and bake for 12-15 minutes, stirring a few times, until a nice, golden colour. Leave to cool down.
Heat the oil in a heavy-based saucepan, add the onion, season and sauté over high heat for a minute, stirring all the time. Reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until soft, sweet and golden brown, but not very dark.
Add the pumpkin, carrot and saffron, pour in water or stock to cover the vegetables and bring to a boil. Lower the heat, cover and simmer for 15 minutes, until the pumpkin and carrots are almost tender. Add the orange zest and simmer for five minutes longer. When the vegetables are thoroughly cooked, blitz the soup with a hand blender or liquidiser - you want it with a bit of texture, not too smooth. Add extra water or stock if it is too thick. Season to taste.
Serve in shallow bowls with a dollop of crème fraiche and a sprinkling of the caramelised seeds.