Loading

Fennel Pumpkin Soup Recipe

Ingredients
  • 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
Directions
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.

Similar Recipes
Pumpkin and Apple Soup
chicken broth
chunky applesauce
heavy cream
butter
finely chopped onion
Pumpkin Soup
salt and pepper to taste
cream
chicken
garlic
butter
Roasted Pumpkin Soup
fresh ginger
garlic
pumpkin
cinnamon
celery
Loading

Fennel Pumpkin Soup Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2022 Tecstra Systems, All Rights Reserved, RecipeTips.com