Pumpkin soup with saffron croutons

Eataly is the ultimate shop when it comes to Italian delicacies. The cookbook of the same name is packed with Italian classics that can all be easily made by the home cook. This pumpkin soup with saffron croutons is absolutely not difficult either, but it is very delicious.

Method

Heat a splash of oil with the butter in a large pan. Add the onion and fry over low heat for 5–6 minutes until translucent. Add the pumpkin and thyme (reserve some thyme leaves for garnish) and fry everything for a few more minutes. Then pour in the stock, cover with the lid and simmer the soup for 30 minutes,
or until the pumpkin is soft. Finally, purée the soup until smooth with a stick blender.

Meanwhile, make the croutons. Put the saffron in a small bowl with 50 millilitres of warm water and leave the threads to soak for 10 minutes. Briefly dip the bread cubes in the saffron water. Heat a dry non-stick frying pan until very hot, add the croutons and toast them over medium heat for 7–8 minutes until crisp. Garnish the soup with the croutons and reserved thyme leaves and serve.

Image: from ‘Eataly’ by @Food Editore/Piermichele Borraccia, 2017, Unieboek | Het Spectrum Publishing, Houten.

Title: Eataly
Price: €45,-
Publisher: Unieboek | Het Spectrum