Pumpkin and saffron soup | LDE London
Dame Cathy Sloman This luscious soup makes the most of the traditional squashes and pumpkins that are around now - it really doesn’t matter which variety you choose, whichever takes your fancy is...
Ingredients
- 1 medium onion
- 2 celery stalks
- 25g butter
- 500g pumpkin or squash
- 2 garlic cloves
- 2 sprigs fresh thyme
- 100ml white wine
- 500g vegetable stock (homemade or bought)
- Small pinch saffron
- 30g pumpkin seeds
- 125g double cream
- Fine sea salt
- Freshly ground black pepper
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