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Before you jump to Crockpot: Pumpkin soup with saffron and orange recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.
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The kitchen on its own provides you with many small means by which energy and money can be saved. It is quite uncomplicated to live green, of course. Largely, all it requires is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to crockpot: pumpkin soup with saffron and orange recipe. To make crockpot: pumpkin soup with saffron and orange you only need 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Crockpot: Pumpkin soup with saffron and orange:
- Provide 60 ml olive oil
- Take 2 onions
- Use 1,2 kg pumpkin
- Take 1 liter vegetable stock
- Take 2 tablespoons harissa
- Get Saffron threads
- You need 1 orange
- You need 180 gr sour cream
- Use 5 gr coriander leaves
- You need Salt and pepper
Steps to make Crockpot: Pumpkin soup with saffron and orange:
- 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.
- 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.
- 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.
- Once cooking is finished, add sour cream and blend the soup. Finish the soup with some coriander.
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