Download ImageWatch Video Ottolenghi Pumpkin & Saffron Soup Ingredients1 butternut pumpkin, cut into small cubes2 onions, roughly diced3 cloves garlic, crushed1 potato, dicedOlive oil1 teaspoon paprika1⁄2 teaspoon Saffron threads1 litre vegetable stock, I used @vegeta_australiaSalt & pepper to tasteStepsPut the oil into a large saucepan, for which you have a lid, and place on a medium heat.Add the onions and cook for about 12 minutes, stirring often, until soft and golden brown.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.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.If you like your soup smooth, use a blender to blitz it as much as you like. Keep warm until ready to serve.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.You could also add some cream to make it even creamierEnjoy! Source : www.instagram.com