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Composition - Crockpot: Pumpkin soup with saffron and orange:
- Take 60 ml of olive oil
- Get 2 of onions
- Need 1,2 kg pumpkin
- Make ready 1 liter - vegetable stock
- Prepare 2 tablespoons for harissa
- Require for Saffron threads
- You need 1 - orange
- Get 180 gr sour cream
- Give 5 gr coriander leaves
- Need for Salt and pepper
It has the added value of helping you to fend off colds. Click the Bookmark Icon to Add to Your Favories. Red and orange sweet potatoes are often labeled as yams at the grocery store which is actually inaccurate. Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot.
Crockpot: Pumpkin soup with saffron and orange making:
- 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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