Welcome to Fall: Pumpkin Soup with Saffron

Pumpkin Soup with Saffron

Ingredients

• 1/4 cup ghee

• 1 leek, chopped

• 2 pounds pumpkin, peeled, seeded and chopped

• 2 tablespoons apple cider vinegar

• 1/8 teaspoon saffron threads

• 2 carrots, chopped

• 4 cups vegetable stock

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1/4 cup coconut milk

• Sea salt and Black pepper to taste

• 1/2 cup toasted pumpkin seeds

Instructions

• Melt the ghee in a saucepan. Add the leek and saffron and gently simmer, stirring occasionally until tender. Add the vinegar, pumpkin, carrot, vegetable stock and spices.

• Bring to a simmer and simmer for about 20 minutes till the pumpkin and carrots are softened.

• Remove from the heat and cool a little. Transfer to a blender or with an immersion blender, and blend the soup till smooth and creamy.

• Return the soup to the heat and gently warm it.

• Pour the soup into individual serving bowls and drizzle with coconut milk.

• Season with salt and pepper

• Sprinkle with toasted pumpkin seeds and serve immediately