A golden bowl of warmth with a fragrant twist
When cooler days roll in, few dishes comfort quite like a bowl of silky pumpkin soup. But this isn’t your average autumn classic — this is Ottolenghi-inspired. Infused with saffron, orange zest, and finished with caramelised pumpkin seeds, this Pumpkin, Saffron & Orange Soup is a vibrant, deeply layered experience.
Whether you’re cooking for a cozy dinner or planning an elegant seasonal starter, this recipe delivers on both comfort and sophistication — and it roasts beautifully in your Wiggo oven, ensuring those golden pumpkin edges are just right.
This pumpkin saffron orange soup combines warm spices with bright citrus notes, creating a perfect balance between richness and freshness.
Ingredients (serves 6)
For the soup:
1.1 kg pumpkin or butternut squash, peeled and cut into 3 cm cubes
1 litre vegetable stock
¼ teaspoon saffron threads
Zest of 1 orange (about 1 tsp)
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, crushed
1 bay leaf
1 medium potato, chopped
¾ cup crème fraîche (about 180 ml)
1 tablespoon olive oil
Salt and black pepper to taste
For the caramelised pumpkin seed garnish:
½ cup pumpkin seeds
1–2 teaspoons maple syrup
¼ teaspoon crushed red pepper flakes or cayenne
A pinch of salt and pepper
Method
1. Roast the Pumpkin
Preheat the oven to 200 °C. Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, until golden and caramelised at the edges.
The even heat distribution in Wiggo ovens ensures uniform caramelisation.
2. Build the Base
In a large pot, heat olive oil. Sauté the onion, carrot, garlic, and bay leaf over medium heat for about 10 minutes, until soft and fragrant.
3. Combine & Simmer
Add roasted pumpkin, potato, saffron, and orange zest. Stir well. Pour in the stock and bring to a gentle simmer. Cook for 20–25 minutes, until everything is soft.
4. Blend to Perfection
Remove the bay leaf, then blend the soup until smooth (use a stick blender or a countertop blender in batches). Adjust thickness with extra stock if needed. Stir in crème fraîche. Season to taste.
5. Caramelise the Seeds
Toast pumpkin seeds in a dry pan with maple syrup, red pepper flakes, and seasoning. Cook until lightly golden and sticky, then let cool.
6. Serve It Up
Ladle hot soup into bowls, swirl with crème fraîche, and top with caramelised pumpkin seeds. Serve immediately.
If you’re looking for a soup that feels both luxurious and comforting, this pumpkin saffron orange soup delivers that balance beautifully.
Why This Pumpkin Saffron Orange Soup Works
Inspired by Yotam Ottolenghi, this dish turns humble ingredients into a layered, luxurious bowl. The saffron adds subtle floral depth, while orange zest brightens the sweetness of pumpkin. And that seed topping? Pure texture magic.
Cooking tip: A Wiggo oven helps create those perfectly roasted pumpkin edges — crisped outside, soft inside. See our oven range here for better roasting results every season.
