Ingredients:
- 1 medium pumpkin
- 1 butternut squash
- 2 large carrots
- 6 cups of vegetable stock (1.3 liters)
- Pinch of saffron threads
- Salt & pepper to taste
- Yoghurt
Preparation:
Top and tail the pumpkin, butternut squash and carrots, and slice the butternut and pumpkin into quarters. No need to peel. Roast the pumpkin, butternut and carrots in a 480 degree F oven (250 degrees C), until tender. This could take between 30 minutes to an hour, but don´t rush it.
Meanwhile, soak the saffron strands in a tablespoon of hot tap water. Heat the vegetable stock in a large pot. Once the vegetables are tender, roasted and blistered, remove from the oven. You should be able to peel the charred skin off the carrots. Using a spoon, scoop out the seeds and fibrous bits of the pumpkin and butternut squash and discard. Now scoop out the soft orange flesh. Add the pumpkin, butternut squash and carrot flesh to the stock.
Now add the saffron strands and the soaking water. Using a stick blender or food processor, puree the vegetables and stock until smooth and creamy. Add more stock if you desire a thinner soup. Serve with a dollop of yoghurt and nutty brown bread.
