Butternut & saffron soup with sweet pumpkin seed dressing

The sweetness of the pumpkin seed dressing drizzled on top is a perfect complement to the slightly earthy flavour that saffron gives this silky-smooth soup. 2 medium butternut squash 1-2 tbsp olive oil 1 sprig each rosemary and thyme, leaves finely chopped 1.5 litres (6 cups) chicken bone broth or stock Large pinch of saffron threads Ghee or butter for frying 1 leek, chopped 1 onion, chopped 3 cloves garlic, finely chopped

Pumpkin seed dressing

1⁄ cup pumpkin seeds, plus extra for garnish

2 1 clove garlic, chopped Thumb of fresh ginger, chopped About 1⁄ cup water

2 1 tbsp apple cider vinegar 1 tbsp maple syrup or runny honey 2 tbsp olive oil 1 tbsp lemon juice 1⁄ tsp ground cumin

2 Heat oven to 220C. Halve butternut lengthways and scoop out seeds. Brush flesh with oil, season with salt and pepper and sprinkle with herbs. Place on a baking tray flesh side down and roast 30-45 minutes or until tender and the skin can be pierced easily with a fork. Set aside to cool. Heat chicken broth. Take 1 cup of the hot broth, add saffron and set aside to infuse. Heat a knob of ghee or butter in a large, heavy-based pot and saute leek, onion and garlic 8-10 minutes until soft and golden.

Scoop out butternut flesh and add to broth. Stir for a minute then add saffron-infused broth and remaining broth. Simmer, uncovered, for 20 minutes then puree until smooth.

Dressing:

Toast pumpkin seeds in a dry frying pan and allow to cool. (At the same time, toast an extra handful of seeds for the garnish.) Place garlic and ginger in a blender with cooled pumpkin seeds and blitz for 30 seconds. Add 1⁄ cup water and blitz again. Mix in remaining ingredients and more water as needed to 4 reach desired consistency. Season to taste. (Dressing will keep in the fridge in an airtight container for up to 4 days and is also great on roasted vegetable or salads.) To serve, ladle soup into warm bowls, drizzle generously with dressing and sprinkle with toasted seeds. Serves 6-8