Pumpkin and Fennel Soup

3:06 am on 10 May 2008


  • 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
Cream fraiche
½ c chopped parsley
Pumpkin seed oil

From Afternoons with Jesse Mulligan

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