- 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
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.