Pumpkin and Fennel Soup

Ingredients

• 1.5kg Pumpkin
• 2 onions chopped and diced roughly
• 2 stalks celery
• 2 Florence fennel bulbs medium
• 4 cloves garlic crushed
• 2 T salt
• 1 t Fresh black pepper
• Liquid to cover + extra.  To intensify flavor use ½ vegetable or chicken stock and ½ water.

Method

To intensify flavour peel and roast pumpkins until golden brown and then add to vegetables.

Sweat (cook with out colour, approx 5-7 mins) onions, celery and garlic with salt and pepper in a little grape seed oil, add pumpkin and sweat for 5 mins, add liquid until it covers plus 1/3 rd again. 

Bring to the boil and then turn down to a simmer and cook until soft (15 minutes).  Puree and then check for seasoning, add garnishes and serve.
 

Garnishes for pumpkin soup

1 cup roasted pumpkin seeds
Cream fraiche
½ c chopped parsley
Pumpkin seed oil