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!
- 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!**