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Servings: 4
Calories: 245kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely diced
- 1 pound pumpkin flesh cut into 2cm cubes
- 2 medium carrots thinly sliced
- 1 teaspoon saffron fronds
- 4 cups vegetable stock
- 2 teaspoon grated orange zest
- salt and white pepper
For the crunchy pecans:
- 2 ounces pecans chopped
- 1 tablespoon maple syrup
- ½ tablespoon soft brown sugar
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper. In a small bowl, mix the chopped pecans, maple syrup, soft brown sugar, and salt. Spread them out evenly on the tray and bake for 12–15 minutes, stirring occasionally to prevent burning. Let the pecans cool completely—they’ll crisp up as they cool.2 ounces pecans, 1 tablespoon maple syrup, ½ tablespoon soft brown sugar, ½ teaspoon salt
- In a large bowl, toss the diced onion, cubed pumpkin, and sliced carrots with olive oil. Spread them on a parchment-lined tray and roast for 25 minutes, or until tender and slightly caramelized.1 large onion, 1 pound pumpkin flesh, 2 medium carrots, 2 tablespoons olive oil
- Transfer the roasted vegetables to a large pot. Add the saffron threads (save a pinch for garnishing), vegetable stock, orange zest, and a bit of salt and white pepper. Bring the pot to a boil, reduce the heat, and let it simmer covered for 10 minutes to blend the flavors.4 cups vegetable stock, 2 teaspoon grated orange zest, salt and white pepper, 1 teaspoon saffron fronds
- Use an immersion blender to blend the soup until creamy and smooth. If you’re using a countertop blender, work in small batches to avoid spills.
- Once blended, ladle the soup into bowls and top with the crunchy pecans, a drizzle of olive oil, and a sprinkle of saffron threads for garnish. Serve warm and enjoy!
Notes
- Roasting is Key: Roasting the pumpkin and carrots intensifies their flavor, giving your soup a naturally sweet and smoky depth.
- Choose the Right Pumpkin: Butternut squash or sugar pumpkin works best for a creamy texture and balanced sweetness.
- Saffron Alternative: No saffron on hand? Use a pinch of turmeric for a similar golden hue and mild flavor boost.
- Blending Tips: If you don’t have an immersion blender, a regular blender will work—just blend the soup in batches to avoid spills.
- Perfectly Crunchy Pecans: Let the pecans cool completely before using; this ensures they’re crunchy and delicious. Store any extras in an airtight container.
- Adjust the Consistency: If your soup is too thick, stir in a bit of extra vegetable stock or water until it’s just right for you.
- Double the Batch: This soup is freezer-friendly and great for meal prep. Make extra and save it for later!
- Make It Ahead: The flavors deepen when the soup sits. Make it a day ahead and reheat gently for an even more delicious bowl.
Nutrition
Calories: 245kcal | Carbohydrates: 23g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1255mg | Potassium: 597mg | Fiber: 3g | Sugar: 13g | Vitamin A: 15262IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg
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