RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Herby Fennel Pumpkin Soup
❤️ Save to Favorites
Share:
Servings:
6
Author:
30
1, 25
Course:
Soup
Lunch
Snack
Cuisine:
American
Keywords:
fall recipes
pumpkin soup
Thanksgiving Recipes
fennel soup
pumpkin fennel soup
pumpkin herb soup
thanksgiving soups
🧂 Ingredients
1
pie pumpkin
1
large fennel bulb
1
sweet onion
2 tablespoons
olive oil
4 cups
vegetable broth
3/4 cup
fresh chopped herbs
Salt & freshly ground pepper
Save Selections
Instructions
1
Preheat the oven to 400F
2
Place the pumpkin on a baking sheet lined with foil or parchment paper.
3
Bake for 25 minutes.
4
Remove from oven, slice in half. Return to the oven and bake for 15-20 minutes
more or until the flesh is soft.
5
Remove from oven. When the pumpkin is cool enough to handle, scoop out the
seeds. Peel off the skin.
6
Separate the fennel bulb from the greens and slice the bulb thinly.
7
Dice the green fennel stalks Chop the feathery greens and set aside.
8
Peel and dice the onion
9
Heat the oil In a large pot or Dutch oven.
10
Stir fry the onions, fennel bulb slices, and chopped stalks.
11
Sauté until the onions are transparent and the fennel softens. About 10 minutes.
12
Add the pumpkin. Stir to combine and cook for 5 minutes.
13
Stir in the chopped herbs. Cook for another minute.
14
Add the broth to the pot and bring to a boil.
15
Turn the heat down to low and let simmer for 30 minutes.
16
Season with salt and pepper.
17
Transfer to bowls, garnish the remaining feathery greens and chopped herbs, and
serve.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
