Saffron Oasis Duet

187 Reviews

★★★★★ 4.5/5

An aromatic and nourishing soup that brings together the vibrant flavors of Rwanda and Eswatini.

Recipe info:

Ingerdients

– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups vegetable broth
– 1 cup canned diced tomatoes
– 300 grams pumpkin, peeled and cubed
– 1/2 cup canned coconut milk
– 1/4 teaspoon ground saffron
– 1/4 teaspoon ground turmeric
– 1/8 teaspoon black pepper
– 1/8 teaspoon salt
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon chopped fresh parsley
– 1/4 cup pumpkin seeds
– 1/4 cup coconut flakes

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Recipe steps

1. In a large pot, sauté the onion, garlic, and ginger in a little bit of oil until softened.

2. Add the vegetable broth, tomatoes, pumpkin, coconut milk, saffron, turmeric, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the pumpkin is tender.

3. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.

4. Return the soup to the pot and stir in the cilantro and parsley.

5. Toast the pumpkin seeds and coconut flakes in a small skillet until golden brown.

6. Serve the soup hot, garnished with the toasted pumpkin seeds and coconut flakes.

PRO TIPS

For a richer flavor, use homemade vegetable broth.If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.Serve the soup with a side of crusty bread for dipping.