Recipe Details
Title pumpkin saffron orange soup with caramelised pumpkin seeds shop
Author Ottolenghi
Portions 6
Created 16th February 2015 08:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 377.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive2 Tablespoon
Onions, raw1 Large
Pumpkin, raw550 Gram
Carrots2 Medium
Saffron1 Teaspoon
Stock, vegetable, liquid1 Litre
Orange, peel2 Teaspoon
Creme fraiche6 Tablespoon
Salt, sea0.5 Teaspoon
Pepper, white, ground1 Pinch
Oil, sunflower1 Tablespoon
Seeds, pumpkin60 Gram
Syrup, golden1 Tablespoon
Sugar, soft brown0.5 Tablespoon
Salt, sea0.5 Teaspoon
Pepper, black1 Pinch
Pepper, cayenne, ground1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
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
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