Pumpkin Fennel Soup

Heather grew this pumpkin in our yard…
And to bring in the new Fall season…We made it into pumpkin soup!
I just treated it like I would a winter squash- cut it away from the skin then cubed it up.

I sauteed it with onion, carrot, ginger, carrot, and garlic. And olive oil. OH and a whole bulb of fennel that Jenna brought us from Suzie’s!
Then, once it started smelling nice- I seasoned it- filled the pot with water just to the top of the veggies- covered it, brought it all to a boil, then kept it simmering ’til everything was tender.

Meanwhile— I roasted the pumpkin seeds!
Then, once the veggies were all fork tender, I used my favorite kitchen tool- the immersion blender- to puree it all up.Some coconut cream and pumpkin seeds were the perfect finishing touch. This was just the most comforting, filling, nutrient rich soup. Perfect to welcome my favorite season of ’em all!

(UGH I hate when it gets dark early- and I can’t photograph in natural light…maybe I need to make a light box this winter…!)
Pumpkin Fennel Soup

Ingredients:

  • Flesh of 1 medium sized pumpkin, cubed
  • 1 fennel bulb, cubed
  • 1/2 onion, chopped
  • 2 carrots, roughly chopped
  • **(all of the above ingredients should be cut to about the same size so they become tender at the same time-the smaller you cube, the faster they cook**)
  • 2 cloves garlic, roughly chopped
  • 1/2” ginger root, roughly minced
  • ~3 Tbs olive oil
  • ~4 cups water or veggie broth
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • ** I would add cloves, if I had them- 1/2 tsp**
  • Salt to taste
  • coconut milk or cream, for garnish
  • pumpkin seeds, for garnish
  • **we added graham crackers on top today as leftovers…EXCELLENT garnish!**
Method: Saute onion, carrot, pumpkin, fennel, ginger, and garlic until fragrant, and they warm up a little. Medium high heat for about 5 minutes. Add enough liquid to just cover the veggies. Season with cinnamon, nutmeg, cloves, and salt. Cover and bring to a boil. Once boiling, lower the heat and simmer for about 30 minutes, or until veggies are very tender, and can be easily broken up with a fork. Use a blender, or preferably, an immersion blender, to puree it all. Taste and re-season, if necessary. Garnish with coconut cream, pumpkin seeds, and maybe even some graham crackers! Hey- just trust me on this one…
ENJOY and HAPPY FALL!

 

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One Response to Pumpkin Fennel Soup

  1. Pingback: Rosh Hashana- The Dinner | jamelafamela

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