This soup is so easy to prepare – simply roast the apple and vegetables then blend for a soup that’s packed with flavour.
Pumpkin, Apple and Fennel Soup with Cream, Pumpkin Seeds and Almonds
Serves 4
Ingredients:
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
Method:
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.