Creamy Butternut Squash Soup with Orange and Saffron

Ingredients

• 1/2 cup (80g) raw pepitas/shelled pumpkin seeds
• 2 teaspoons maple syrup
• 1/4 teaspoon red pepper flakes, or to taste
• For Squash Soup:
• 1/4 cup olive oil
• 1 large or 2 small onions, sliced into 1-inch wedges
• 1 medium (approximately 2 pound) butternut squash or pumpkin, peeled, halved and seeds removed; cut into 1-inch cubes
• 1 quart vegetable broth
• 2 tablespoons rose harrisa, more or less to taste*
• 1/4 teaspoon saffron threads (about 8 threads)
• 1 teaspoon orange zest (from 1 large orange)
• 3/4 cup (180g) crème fraiche
• 1/4 cup chopped fresh cilantro, to serve
• salt and freshly ground black pepper, to taste

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