Pumpkin, saffron and orange soup from Ottolenghi Simple (page 54) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for pumpkins.

  • tanuki on February 19, 2026

    Delicious. Added roast carrot, would perhaps use less zest next time. (Prob overdid it.) Can flag toppings if need be.

  • Rinshin on November 12, 2024

    I made this again trying to use up a small regular orange pumpkin given to us and butternut. The difference in taste is big. Whereas the kabocha soup was 10 out of 10, this one was more like 6.5-7 out of 10. It lacks the depth of taste that came from kabocha. Big, big difference.

  • Rinshin on October 28, 2024

    This is the 3rd time I made this with lightly microwaved kabocha (for ease in removing the skin with a peele and cut into 3 cm pieces) to our taste as well as our friends' tastes by eliminating one step and adding a step. For us, no need to roast the seeds for garnish because it's an extra roasting step, some are too hard to eat especially for seniors and I rather give the seeds to the squirrels in our yard. Takes at least 45 to 50 min to lightly caramelize the kabocha and onion. The stock is very important in this soup. I've used homemade chicken stock made from Costco roasted chicken bones with various vegetables the last two times and more stock was needed all 3 times. Only needed 3/4 to 1 tsp of rose harissa for background heat for our taste. Taste improves by cooking day ahead. All the people I've served this notice the mild heat and for some reason think they taste ginger (maybe from rose harissa and saffron). Our dinner friends all rave about this soup. Highly recommend.

  • Ganga108 on July 04, 2024

    Yum yum. Made with home-grown butternut pumpkin. Like others said, it is very thick. I am not eating dairy atm, so added a parsnip and some cannellini beans for a creamy texture (can add some white poppy seeds in the stock for same, or make a cashew cream).

  • metacritic on December 01, 2021

    Quite good and quite easy. I used butternut squash, biber salcasi with a drop of rose water instead of harissa, and 2/3 the quantity of creme fraiche called for, given what I had on hand. I thought of making up the difference with buttermilk but decided to save the calories for another time. It worked well. I used a lovely vegetable broth but suspect it would be equally good with just water as the liquid.

  • hibeez on November 29, 2021

    This soup was very tasty; I only had regular harissa but added a drop of rose water. I had a cooked pumpkin, so skipped the roasting step. As other mentioned, it is a thick soup. And while I made half a batch of soup, I would urge you to double or triple the seeds. I ate half of them while waiting for the rest of the meal to finish!

  • meggan on November 21, 2020

    I don't feel like the rose harissa really came through. I would add more next time. Otherwise pretty good.

  • aargle on August 03, 2019

    I have made many versions of pumpkin soup over the years and this has definitely become my new favourite. I didn’t have rose harissa (have now procured) so used normal harissa. Beautiful flavour and silky texture. Will repeat.

  • cultus.girl on June 22, 2019

    Outstanding soup. Pumpkin soup can be so ordinary however this is elevated with the flavours and the cream.

  • Rinshin on January 31, 2019

    I often find these pumpkin based soup recipes to be so thick that is is more like a mash to me and have to add much more liquid to make them more creamy textured soups like potage. I had to add about a cup of liquid for the half a recipe. That said, this soup has a very lovely flavor and I can really taste the orange flavor coming through. Reduced the amount of harissa to only a tsp and the heat was there only as a background note for spice adverse family member. It took almost 50 min to fully caramelize the kabocha pieces that was used and onion slices. I wish I had added some salt to the maple syrup mixture because baked kabocha seeds needed it but sprinkling salt after coming out of the oven does not work well. Salt mostly slips off. Photo posted.

  • Frogcake on October 21, 2018

    Great flavours here and it’s easy to make. I’m having a devil of a time finding rose harissa in Ottawa Canada. So I used a tablespoon of good quality harissa instead. Still a refreshing, fantastic soup!

  • Boffcat on October 04, 2018

    I made this using butternut squash - the soup has a good texture and a lovely combination of flavours, and the pumpkin seeds are addictive. (Don't ignore the instruction to bake them on parchment though; I cooked them directly in a tin and had to chisel them off as the maple syrup coating had set like cement!)

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