READY IN: 45mins       SERVES:8

Scarlet Saffron Soup


  • 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
  • 1⁄2 teaspoon saffron thread


  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.