Festive pumpkin soup with saffron

Instructions

1. Put the pumpkin seeds in a bowl. Add the honey, salt and hot pepper. Stir and spread over a baking tray covered with baking paper.
2. Put in a preheated to 170°C oven, with a fan for 15 minutes. Let cool and break the clumped seeds into smaller pieces.
3. Set oven to 220°C, with fan. Peel, clean and cut into large pieces the onion. Cut the pumpkin into 2 cm pieces. Season with olive oil, nutmeg, sea salt and pepper. Stir in a bowl and transfer to a baking tray covered with baking paper. Bake in the oven for 25-30 minutes.
4. Put the broth in a saucepan. Once it boils, add the saffron, thyme, grated orange peel, salt and pepper. Transfer the baked pumpkin and onion to the pan. Leave a few pieces of pumpkin for serving. Pour the olive oil from the pan into the pan. Cook over medium heat for 3 minutes.
5. Remove the soup from the heat, add the sour cream and blend with the blender. Distribute the soup in bowls, add 2-3 pieces of pumpkin, which you set aside.
6. Sprinkle with aromatic pumpkin seeds. With a dropper, finish by arranging with drops of pumpkin oil when serving.

• Servings : 6
• Ready in : 45 Minutes
• Course : Appetizers
• Recipe Type : beef, Christmas Recipes, recipes for winter, Soups
• Ingredient : Chicken stock, Crème fraîche, Dried hot chilis, Ground black pepper, Honey, Nutmeg, Olive oil, Onion, Orange, Pumpkin, Pumpkin seeds, Saffron, Salt, Thyme, олио от тиквени семки