I am really enjoying my new EATALY cookbook! There are so many inspiring recipes that I want to try. I made this pumpkin soup for lunch yesterday, and the saffron croutons really add a new dimension to pumpkin soup. Pumpkin soup is such a pretty color and great comfort food in the winter.
Pumpkin Soup with Saffron Croutons recipe
from Eataly: Contemporary Italian Cooking
extra virgin olive oil
piece of butter
1 onion, thinly sliced
4 cups (~600 g.) pumpkin chunks
2 thyme sprigs
4 1/2 cups vegetable broth (1 liter)
120 mg. saffron threads
1/2 loaf stale bread, cut into cubes
Heat a drizzle of oil and the butter in a large pan, add the onion and cook over low heat for 5-6 minutes until soft and transparent. Add the pumpkin and thyme and cook for a few minutes more, then pour over the broth, cover, and cook for 30 minutes or so until the pumpkin is tender. Use an immersion blender to blend the soup until smooth and homogeneous.
Meanwhile, make the croutons. Put the saffron in a small bowl with 1 3/4 fluid oz. (50 ml.) warm water, and let soak for 10 minutes. Lightly dip the bread cubes into the saffron water. Heat a dry, non-stick frying pan until very hot, then add the croutons and cook over medium heat for 7-8 minutes until crisp.
Serve the soup with croutons and scatter with thyme leaves.
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