Pumpkin & Fennel Soup

24 Jan

This is an absolutely delicious soup, a perfect combination of tart tomato, aromatic fennel and sweet nutty pumpkin. It makes a filling lunch or starter. The secret is not to over cook the pumpkin so that all the separate flavours are present and you can really taste each ingredient. I am not sure of the origins of this recipe as i found just the combination of flavours scribbled in one of my notebooks.

Serves 4 Prep 15 min Cook 30-45 min

* 2 tbsp olive oil
* 1 Onion
* 2 cloves garlic
* 1 bulb fennel, thinly sliced
* 1 dry cayenne chilli, de-seeded and crumbled
* 1 tsp fennel seeds
* 2 bay leaves
* 700g pumpkin
* 200g peeled chopped tomatoes or passata
* 3/4 -1 litre water

Peel and chop the onion finely. Fry onion in a large soup pan in the olive oil until starting to brown. Add the fennel and fry until softened add the garlic and fennel seed and fry for a few more minutes. Add bay leaves the chilli, tomato and 1 litre water. Cook covered for 15mins, meanwhile peel and chop the pumpkin into bit size pieces. Add the pumpkin cover and cook for another 15-30mins until the pumpkin is tender. Before serving I like to gently mash a little of the pumpkin against the side of the pan with a fork, this helps give the soup a more interesting texture and release the pumpkin flavour.

Cook’s Tip: I have used Marina di Chioggia, an Italian Heirloom pumpkin for this recipe but you could use any dense nutty orange fleshed pumpkin.

This recipe was originally posted on www.masdudiable.com on 24/1/2007.

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