Pumpkin and Fennel Soup
- 1.5kg Pumpkin
- 2 onions chopped and diced roughly
- 2 stalks celery
- 2 Florence fennel bulbs medium
- 4 cloves garlic crushed
- 2 T salt
- 1 t Fresh black pepper
- Liquid to cover + extra. To intensify flavor use ½ vegetable or chicken stock and ½ water.
To intensify flavour peel and roast pumpkins until golden brown and then add to vegetables.
Sweat (cook with out colour, approx 5-7 mins) onions, celery and garlic with salt and pepper in a little grape seed oil, add pumpkin and sweat for 5 mins, add liquid until it covers plus 1/3 rd again.
Bring to the boil and then turn down to a simmer and cook until soft (15 minutes). Puree and then check for seasoning, add garnishes and serve.
Garnishes for pumpkin soup
1 cup roasted pumpkin seeds
½ c chopped parsley
Pumpkin seed oil