Pumpkin, Apple & Fennel Soup


Pumpkin, Apple & Fennel Soup

Pumpkin, Apple & Fennel Soup. This soup is so easy to prepare – simply roast then blend for a dish that’s packed with flavour.

Pumpkin, Apple & 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


  1. 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.
  2. Roast, turning occasionally, for 1 hour or until golden and tender.
  3. 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.
  4. Place soup over medium heat. Add half the cream and stir to combine. Cook, stirring, for 5 minutes or until heated through.
  5. Ladle soup into bowls. Drizzle with remaining cream. Sprinkle with pumpkin seeds and flaked almonds to serve.


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