Pumpkin, Apple and Fennel Soup


900g butternut pumpkin, peeled and cut into 3cm cubes

1 green apple, quartered

2 fennel bulbs, cut into wedges

1 onion, cut into wedges

2 tbsp olive oil

4 cups chicken or vegetable stock

1 cup cream


Preheat oven to 180C.

Place pumpkin, apple, fennel and onion in a large roasting pan. Drizzle with olive oil and season with salt and black pepper.

Roast, turning occasionally, for 1 hour until golden and tender.

Add stock to the pan and set it aside to cool.

Transfer half the mixture to a blender and blend until smooth. Pour into a large frying pan and repeat with the remaining mixture.

Place the soup over medium heat. Add half the cream and stir to combine. Cook, stirring, for 5 minutes until heated through.

Ladle soup into bowls, drizzle with the remaining cream and sprinkle with pumpkin seeds.


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