Pumkin, Saffron and Orange soup

 Soup is so nice and heart warming especially with this awful weather we have been having, so cold and wet.

In a large roasting pan place peeled and chopped pumpkin, butternut squash, 2 -3 carrots, 1 sweet potato, half a bulb of garlic, 1 large onion, season all with salt and pepper and a good glug of olive oil.  Roast off for 30-40 mins

While roasting prepare the pumpkin seeds.  Heat the oven to 180c toss all below together
60g of pumpkin seeds
1 tbsp sunflower oil
1tbsp Maple syrup
1/2 tbsp soft brown sugar
1/2 tsp salt
pinch of black pepper
big pinch of cayenne pepper

spread over a baking tray and put in the oven for 10 mins or till golden brown then leave to cool


Once the vegetables are roasted transfer to a blender to make a paste, i like mine with a bit of texture, everyone to there own if you like it smooth then blend it a bit further.  Add the zest and juice of an orange and 1 tsp of Saffron fronds and fresh thyme then transfer the paste to a pan and add 1 -1 1/2 liters of vegetable stock to break the paste down to a soup at a consistency you prefer, and heat to serve.  Serve in shallow bowl add a big blob of creme fraiche in the middle and sprinkle with the pumpkin seeds to serve.