Crockpot: Pumpkin soup with saffron and orange

Name: Crockpot: Pumpkin soup with saffron and orange
Cuisine: British
Ingredients: 60 ml olive oil; 2 onions; 1,2 kg pumpkin; 1 liter vegetable stock; 2 tablespoons harissa; Saffron threads; 1 orange; 180 gr sour cream; 5 gr coriander leaves; Salt and pepper

Giselle @cook_23142062

Crockpot: Pumpkin soup with saffron and orange

Giselle @cook_23142062

Saved

Ingredients

60 mlolive oil
2onions
1,2 kgpumpkin
1 litervegetable stock
2 tablespoonsharissa
Saffron threads
1orange
180 grsour cream
5 grcoriander leaves
Salt and pepper

Saved

Steps

1

Sauté oil, onion and pumpkin into the cooking pot. Press sauté/brown and press start/stop. If you like a more roasted flavor, put on a baking tray and roast for 25 min on 220 degrees.
2

Add vegetable stock, harissa, saffron, orange zest and salt and pepper to the cooking pot. Add the pumpkin mixture to the pot and stop the sauté function.
3

Secure the lid. Press SOUP, set pressure to HIGH, and adjust time to 10 minutes. Make sure the Steam Release Valve is set to the “Seal” (closed) position. Press START/STOP.
4

Once cooking is finished, add sour cream and blend the soup. Finish the soup with some coriander.