Saffron Pumpkin soup

Ingredients

• 1 cup Pumpkin puree
• 2 cups Vegetable broth/ water
• 1/4 tsp Saffron
• 1 cup Milk
• 2 tbsps Chopped onion
• 1 tbsp Chopped garlic
• 1 tbsp Butter
• 1/2 tsp Cumin powder
• 1/2 tsp Oregano
• 1/2 tsp Pepper powder
• to taste Salt
• 2 tbsps Fresh cream

Steps

1. Leave the saffron soaking in the milk.
2. Put the butter into a saucepan.
3. Add the cumin powder as the butter heats.
4. Sauté for a minute after adding the chopped onions.
5. Put in the garlic and keep stirring, then add the pumpkin puree and sauté.
6. Mix in the oregano, pepper and salt well, then put in the broth.
7. Bring to a rolling boil before turning down the heat. Simmer uncovered for around 20 minutes.
8. Allow to cool before blending, then put back on the heat.
9. Cook for 2 to 3 minutes after adding the saffron milk, then adjust the consistency if required.
10. Mix in the fresh cream and leave over low heat for a few more minutes.
11. Finish with a pinch of oregano, saffron strands and fresh cream as the garnish.
12. Serve without delay.