Roasted Pumpkin Soup with Fennel

Name: Roasted Pumpkin Soup with Fennel
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 medium pie pumpkin (approx. 1.3 kg); 1 small fennel bulb (about 150-200 g); 1 onion (about 150 g); 1 medium potato; 1 bay leaf; 1 small sprig of thyme (can be dried); 1/4 teaspoon chili flakes (i used piment d'espelette); 1/4 teaspoon ground fennel seeds; 100 ml dry white wine (i used chardonnay); 4 tablespoons oil; salt, black pepper; roasted pepper foam; 1 roasted red bell pepper; 1 tablespoon oil; 1 tablespoon water; 100 ml whipping cream; salt, black pepper

October 19, 2015

Simple Recipes Fasting Recipes Budget Recipes Vegetables Soups and Stews

Recipe: Roasted Pumpkin Soup with Fennel

Every autumn has its own pumpkin soup. This year I roasted it and perfumed it with fennel and a little roasted pepper.

Ingredients

1 medium pie pumpkin (approx. 1.3 kg)
1 small fennel bulb (about 150-200 g)
1 onion (about 150 g)
1 medium potato
1 bay leaf
1 small sprig of thyme (can be dried)
1/4 teaspoon chili flakes (I used piment d'Espelette)
1/4 teaspoon ground fennel seeds
100 ml dry white wine (I used Chardonnay)
4 tablespoons oil
salt, black pepper

Roasted Pepper Foam

1 roasted red bell pepper
1 tablespoon oil
1 tablespoon water
100 ml whipping cream
salt, black pepper

Servings: 4

How to prepare roasted pumpkin soup with fennel

Peel the pumpkin, remove the seeds, and cut into 1.5 cm slices. Arrange in a baking tray. Cut the fennel into 1 cm thick slices and add to the tray. Try to arrange the vegetables in a single layer, but if some pieces overlap it's ok. Drizzle with a little oil and roast for 25-30 minutes at 200C. After this time, the pumpkin should be cooked and the fennel soft. If the vegetables haven't browned a little on top (if they're very crowded in the tray they mostly "steam"), turn on the broiler for 5 minutes until you see browned spots at the edges.
In hot oil, saute the finely chopped onion together with the bay leaf and thyme.
When the onion is soft, add the wine, turn the heat to high and let it evaporate almost completely. Add the fennel powder and stir.
Add the roasted vegetables to the pot, along with the cubed potato, chili, salt and black pepper. Cover everything with 800 ml water.
Bring to a boil and simmer with the lid on for 20 minutes (until the potato is cooked). Remove the bay leaf and thyme from the pot.
Blend the soup in a blender (in batches) until you have a smooth cream. Adjust salt to taste.
Blend the pepper with salt, pepper, oil and water in a blender until it becomes a paste. Whip the cream until stiff peaks form, then gently fold it into the pepper cream. Taste for salt as you add the cream and adjust if needed.
Serve the pumpkin and fennel soup with toasted baguette slices drizzled with olive oil (and a little grated Parmesan if not fasting). Add 1 tablespoon of pepper foam on top (during fasting, skip the cream and use just the pepper paste).