Sopa de calabaza y azafrán

Ingredientes

• 1 butternut pumpkin, cut into small cubes
• 2 onions, roughly diced
• 3 cloves garlic, crushed
• 1 potato, diced
• Olive oil
• 1 teaspoon paprika
• 1⁄2 teaspoon Saffron threads
• 1 litre vegetable stock, I used @vegeta_australia
• Salt & pepper to taste

Preparación

1. 1

   --- Steps ---

2. 2

   Put the oil into a large saucepan, for which you have a lid, and place on a medium heat.

3. 3

   Add the onions and cook for about 12 minutes, stirring often, until soft and golden brown.

4. 4

   Add the garlic and cook for 30 seconds, until fragrant, then add the pumpkin, potato, paprika, saffron, vegetable stock, salt and a good grind of black pepper.

5. 5

   Bring to the boil on a medium-high heat, then reduce the heat to low and simmer for about 25 minutes, covered, or until the vegetables are completely soft and cooked through.

6. 6

   If you like your soup smooth, use a blender to blitz it as much as you like. Keep warm until ready to serve.

7. 7

   I've toasted some pistachios in olive oil, chilli flakes and dash of maple syrup for a few minutes then drizzled onto the soup with chopped parsley.

8. 8

   You could also add some cream to make it even creamier

9. 9

   Enjoy!