Name: Saffron pumpkin soup recipe by Reena Andavarapu at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: Pumpkin puree - 1 cup; Vegetable broth / water - 2 cups; Saffron - 1/4 tsp; Milk - 1 cup; Chopped onion - 2 tbsps; Chopped garlic - 1 tbsp; Butter - 1 tbsp; Cumin powder - 1/2 tsp; Oregano - 1/2 tsp; Pepper powder - 1/2 tsp; Salt to taste; Fresh cream - 2 tbsps

ABOUT Saffron pumpkin soup RECIPE

This smooth, creamy, flavoursome soup is an ideal one to feel fuller and a perfect start to any lavish dinner. Indianised with the humble Saffron and roasted cumin powder makes this soup even more tastier.

Ingredients Serving: 2

Pumpkin puree - 1 cup
Vegetable broth / water - 2 cups
Saffron - 1/4 tsp
Milk - 1 cup
Chopped onion - 2 tbsps
Chopped garlic - 1 tbsp
Butter - 1 tbsp
Cumin powder - 1/2 tsp
Oregano - 1/2 tsp
Pepper powder - 1/2 tsp
Salt to taste
Fresh cream - 2 tbsps

Instructions

Soak saffron in the milk
Add butter to a sauce pan
As it froths add the cumin powder.
Now add the chopped onions and saute for few minutes.
Add the garlic and keep stirring. Now add the pumpkin puree. Saute.
Add the oregano, pepper and salt. Mix well. Add the broth
Let it come to a rolling boil. Now lower the flame and simmer uncovered for around 20 minutes.
Cool and blend. Keep it again to heat.
Add the saffron milk and cook for 2 to 3 minutes. Adjust consistency if required.
Add fresh cream, mix and further keep on low flame for few minutes.
Garnish with pinch of oregano, saffron strands and fresh cream
Serve immediately.

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