Recipe Details
| Title | pumpkin saffron orange soup with caramelised pumpkin seeds shop |
|
| Author | Ottolenghi | |
| Portions | 6 | |
| Created | 16th February 2015 08:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 377.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, olive | 2 Tablespoon | |
| Onions, raw | 1 Large | |
| Pumpkin, raw | 550 Gram | |
| Carrots | 2 Medium | |
| Saffron | 1 Teaspoon | |
| Stock, vegetable, liquid | 1 Litre |  |
| Orange, zest | 2 Teaspoon | |
| Creme fraiche | 6 Tablespoon |  |
| Salt, sea | 0.5 Teaspoon | |
| Pepper, white, ground | 1 Pinch | |
| Oil, sunflower | 1 Tablespoon | |
| Seeds, pumpkin | 60 Gram | |
| Syrup, golden | 1 Tablespoon | |
| Sugar, soft brown | 0.5 Tablespoon | |
| Salt, sea | 0.5 Teaspoon | |
| Pepper, black | 1 Pinch | |
| Pepper, cayenne, ground | 1 Pinch |
Special Dietary Requirements Suitability
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Allergen Warnings
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Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 250 |  |
| Protein | 9.60% | |
| Other Carbohydrate | 4.45% | |
| Sugar | 10.19% | |
| Fat Saturated | 30.01% | |
| Fat Unsaturated | 21.85% | |
| Fiber | 12.66% | |
| Sodium | 38.38% | |
| Salt | 40.23% | |
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Recipe Method
1. 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. 2. Heat the oil in a heavy-based saucepan, add the onion (finely diced), season and saut