This pumpkin soup one of my youngest son’s favourite dishes. The pumpkin becomes beautifully sweet from the cinnamon and nutmeg while the fennel adds a lovely aniseed note. A fantastic way to use up fennel stalks which here are like celery in the soup base. The tops can be used as a garnish. Save the rest for stuffing mushrooms – they are delicious.
Pumpkin and fennel soup with tarragon, fennel top and nutmegPrint Recipe
- 1 butternut pumpkin
- 1 fennel, cleaned and chopped, reserve the tops for a garnish
- 1 red onion peeled and chopped
- 1 garlic clove peeled and chopped
- 1 small knob of unpeeled ginger chopped
- 1 tablespoon olive oil
- 4 cups veggie stock
- 1 teaspoon cinnamon
- 1 teaspoon fennel seeds
- 1 teaspoon grated nutmeg, plus more to garnish
- 270ml coconut cream
- Salt and pepper to taste
- Tarragon flowers and leaves to garnish
- Fennel tops to garnish
Peel and deseed the pumpkin, cut into small cubes
Fry the onions, garlic, ginger and chopped fennel bulb and stalks in the olive oil
When translucent add the pumpkin and the spices and cook on medium heat with the lid on until the pumpkin is seared
Add the stock and bring to the boil, turn down the heat and simmer until the pumpkin is cooked
Turn off the heat, blend the soup with a stick blender until smooth
Add the coconut cream and serve garnished with tarragon leaves and flowers, fennel tops and grated nutmeg.
Delicious with Carrot top pesto on sourdough toasts.