Pumpkin, Saffron, and Orange soup

From the cookbook: “Ottolenghi Simple”

by Yotam Ottolenghi

When they're in season, through autumn and winter, there are all sorts of weird and wonderful pumpkins and squash at our local Saanich Green market. Winter Squash is best for this soup- You can also make it with summer squash (like pumpkin). The soup will keep in the fridge for 3 days, or can be frozen for up to 1 month.
Serves 4-6

Toasted Pumpkin Seeds
mounded 1/2 cup/ 80g pumpkin seeds
2 tsp maple syrup
1/4 tsp crushed red pepper flakes

1/4 cup / 60ml olive oil
2 onions, sliced into 1 1/4- inch/ 3cm wedges ( 3 1/2 cups/ 350 g)
2 1/2 lb /1.2 Kg pumpkin or butternut squash, peeled and seeds removed, flesh cut into 1 1/4-inch/ 3cm cubes ( 8 cups/1 kg)
salt and black pepper
1 Qt/ 1 L vegetable stock
2 tbsp rose harissa
1/4 tsp saffron threads
1 orange, finely zested to get 1 tsp
3/4 cup creme fraiche
1/4 cup/ 5g cilantro leaves

1. Pre heat the oven to 375 F

2. Mix everything for the pumpkin seeds in a small bowl, along with 1/4 tsp salt. Spread onto a small parchment-lined baking sheet and toast for 15 minutes, until the seeds have popped and are starting to brown. Set aside to cool.

3. Increase the oven to 450 F

4. Combine the oil, onions, and pumpkin in a large bowl with 3/4 tsp salt and a good grind of pepper. Mix well and transfer to a large parchment-lined baking sheet. Roast for 25 minutes, until everything is soft and caramelized. remove from the oven and set aside.

5. Put the stock into a stockpot with the harissa, saffron, orange zest, 1/2 tsp salt, and a good grind of pepper. Bring to a boil over high heat and, once boiling, carefully tip in the roasted pumpkin and onions, along with any oil; from the sheet pan, into the stockpot. Stir through, then decrease the heat to medium and simmer for 5 minutes. Remove from the heat, stir in the creme fraiche, then, using an immersion blender ( or transfer to a countertop blender if that's what you have), blitz until completely smooth.

6. Serve each portion with a sprinkle of toasted pumpkin seeds and cilantro.