Pumpkin & Saffron Soup

Shared by Fiona, our Service Manager, this pumpkin and saffron soup is the kind of recipe that feels made for winter. Simple to prepare and beautifully comforting, it brings together sweet pumpkin, soft onion, fragrant saffron and cream for a smooth, generous soup that is easy to love.

• 900g butternut pumpkin or buttercup, peeled, seeded and cut into 2.5cm pieces
• 100g butter
• 2 large onions, finely diced
• A generous pinch of saffron threads, soaked in 1 tablespoon of warm water
• 1 litre chicken or vegetable stock
• 300ml cream
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Crispy diced bacon, to serve
• Warm garlic bread or toasted sourdough, to serve

1. Melt the butter in a large saucepan over a medium heat. Add the diced onion and cook gently until soft, golden and fragrant.
2. Add the pumpkin and continue cooking for around 10 minutes, stirring occasionally, until the pumpkin begins to soften.
3. Stir through the saffron, along with its soaking water.
4. Cover the surface of the soup with a double layer of greaseproof or baking paper, then place the lid on top. Reduce the heat and simmer gently for 35 to 40 minutes, or until the pumpkin is very tender.
5. Add the stock, then blend until smooth and silky.
6. Return the soup to the saucepan and warm gently over a low heat. Slowly stir through the cream until fully combined.
7. Season with sea salt and freshly ground black pepper to taste.

8. Serve hot, finished with crispy diced bacon.

   Serving suggestion
   Serve with warm garlic bread or toasted sourdough for a simple winter meal.