Pumpkin, saffron and orange soup with caramelised pumpkin seeds

Name: Pumpkin, saffron and orange soup with caramelised pumpkin seeds
Cuisine: European, British
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

Instructions

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.

Updated at: Thu, 29 Jan 2026 18:05:01 GMT