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Pumpkin, Apple 
and Fennel Soup

This soup is so easy to prepare – simply roast then blend for a dish that’s packed with flavour.

Pumpkin, Apple 
and Fennel Soup

Serves 4 

900g butternut pumpkin, peeled and cut into 5cm cubes

2 Granny Smith apples, quartered and cored

1 fennel bulb, cut into wedges

1 brown onion, cut into wedges

2 tbsp olive oil

1 tsp fennel seeds

4 cups chicken or 

vegetable stock

1 cup pouring cream

1 tbsp pumpkin seeds, toasted

1 tbsp flaked almonds, toasted

Preheat oven to 180°C. Place pumpkin, apple, fennel and onion in a large roasting pan. Drizzle with oil and sprinkle with fennel seeds. Season well with sea salt and freshly ground black pepper.

Roast, turning occasionally, for 1 hour or until golden and tender.

Add stock to pan and set aside to cool slightly. Transfer half the mixture to a blender and blend until smooth. Pour into a clean saucepan. Repeat with remaining mixture.

Place soup over medium heat. Add half the cream and stir to combine. Cook, stirring, for 5 minutes or until heated through.

Ladle soup into bowls. Drizzle with remaining cream. Sprinkle with pumpkin seeds and flaked almonds to serve.

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One Comment on Pumpkin, Apple 
and Fennel Soup


  • Susie
    August 15, 2014 1:42 pm

    I am trying to sign up for the daily recipe which I used to have but I don’t seem to be able to do so. please help as I love your recipes!! thank you

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