Fennel Pumpkin Soup Recipe

  • 3 teaspoons olive oil, divided
  • 1 fennel bulb, trimmed and chopped (large)
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 3 cups chicken or vegetable broth, divided
  • 1 can pumpkin (16 oz. can)
  • 2 teaspoons chopped fresh thyme leaves
  • salt
  • 2 cups chopped fresh shiitake mushroom caps
  • 2 ounces Parmesan cheese
Heat 2 tsp olive oil in a Dutch oven over medium heat. Add fennel and onion; cook, stirring frequently, until tender, about 15 minutes. Add garlic and cook 15 seconds, stirring constantly. Remove from heat.

Combine fennel mixture, 1 C. chicken broth and pumpkin in a blender. Puree until smooth, scraping down sides occasionally with a spatula.

Return fennel mixture to pan and add remaining 2 C. broth and thyme. Cook over medium-low heat 10 minutes, stirring frequently. Season with salt.

Heat a skillet over medium heat. Add remaining 1 tsp olive oil and tilt skillet to coat bottom. Add mushroom caps and cook 5 minutes, stirring frequently.

To serve, spoon soup into individual bowls and sprinkle with mushrooms. Using a vegetable peeler, shave cheese over each serving.

Serves 6.

*If you don't like fennel, substitute 2 leeks (white part only) or 3 ribs of celery.

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