This soup is so easy to prepare – simply roast the pumpkin, apple, fennel and onion with fennel seeds, then blend for a soup that’s packed with flavour. Serve Pumpkin, Apple and Fennel Soup drizzled with cream and sprinkle with pumpkin seeds and flaked almonds.
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.
