Pumpkin fennel soup

600 g Hokkaido pumpkin, diced
300 g carrots, diced
2 small fennel bulbs, finely diced
1 large onion, diced
1 thumb-sized piece of ginger, finely diced
2 Tbsp olive oil
700 ml vegetable stock

Heat up the olive oil in a large pot. Add ginger, onion, pumpkin, and carrot, and sweat off for 5-10 minutes, or until the pumpkin begins to stick to the bottom of the pot.

Add the vegetable stock, cover, and bring to a boil. Let it simmer for 15 minutes, or until the carrots are cooked.

Blend with a soup gun until smooth. Add the diced fennel, and let it simmer on low heat for another 15 minutes, or until the fennel is cooked.

Serve with fennel croutons, and garnish with the green, delicate leaves of the fennel bulbs.

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