A velvety autumn soup made from roasted pumpkin, aromatic saffron, and fresh orange notes, refined with rose harissa and crunchy pumpkin seeds.
Mix all ingredients for the roasted pumpkin seeds in a small bowl, adding 1/4 tsp salt. Spread on a parchment‑lined baking sheet and roast for 15 minutes in the pre‑heated oven (170 °C fan) until the seeds pop and turn lightly brown. Then let cool and coarsely chop.
Preheat oven to 220 °C fan. Toss olive oil, onions (cut into 2–3 cm wedges) and pumpkin (cut into 3 cm cubes) in a large bowl with 3/4 tsp salt and plenty of freshly ground black pepper. Spread on a parchment‑lined baking sheet and roast for 25 minutes until the vegetables are tender and caramelised. Then remove from oven and set aside.
While the vegetables roast, prepare the broth: bring vegetable stock in a large saucepan together with rose harissa, saffron threads, orange zest, 1/2 tsp salt and a good pinch of black pepper to a boil over high heat. Once boiling, add the roasted vegetables together with the released oil, stir well, reduce heat and let simmer gently for 5 minutes. Remove saucepan from heat, stir in crème fraîche and puree the soup with an immersion blender until completely smooth.
Garnish each serving with a pinch of the roasted pumpkin seeds, fresh coriander leaves and, optionally, a small dollop of crème fraîche. Serve immediately and enjoy.
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