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1) Heat the olive oil in a large deep saucepan.
2) Add the onions, garlic, pumpkin and cinnamon and sauté for 5 minutes.
3) Add the saffron threads to the hot stock and pour into the soup pan.
4) Bring to the boil and simmer covered for 30 minutes or until the vegetables are soft.
5) Preheat the oven to 200 C/ 400 F/ Gas Mark 6.
6) Place the cubed bread onto a baking tray. Drizzle with olive oil, crushed garlic, salt and freshly ground black pepper. Bake for 10 minutes. Remove and set aside.
7) Puree the soup. Season to taste and reheat.
To Serve the stylish way: Serve hot garnished with garlic croutons and sprigs of parsley
Saffron Pumpkin Soup With Garlic Croutons
Serving soup for Rosh Hashanah family gatherings is probably the easiest starter. Saffron and pumpkin soup is a tasty warming winter soup that will delight your guests with its flavour and vibrant colour.
I decided to use pumpkin as it also has a symbolic meaning for Rosh Hashanah. Pumpkins have thick skins, and so when we eat them or food made from them we are expressing the hope that "as this vegetable has been protected by a thick skin, God will protect us and gird us with strength."
Use butternut squash if pumpkin is not available.
Preparation Time: 25 minutes Cooking Time: 45 minutes Serves: 8 people
1 kg pumpkin flesh – peeled, deseeded and cubed
2 red onions – peeled and sliced
2 tablespoons olive oil
1 teaspoon cinnamon
4 cloves garlic – peeled and roughly chopped
1.5 litres vegetable or chicken stock
10 threads saffron
For the Garlic Croutons
4 slices thick wholemeal bread – cut into cubes – for croutons
4 cloves garlic – peeled and crushed
3 tablespoons olive oil
Salt and freshly ground black pepper
Garnish: Sprigs of parsley