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Pumpkin And Fennel Seed Soup With Creme Fraiche Recipe

Ingredients

How to make it

  • Heat olive oil in large heavy saucepan over medium high heat til hot. Add crushed fennel seeds and allow to sweat about 10 sces.
  • Add garlic, onion, celery and carrot- saute for 5 mins til soft.
  • Add pumpkin and saute 5 mins.
  • Add stock and bring to the boil. Reduce to a simmer for about 30 mins
  • If liquid reduces below the level of veges, top up with a little extra stock, water or white wine
  • Turn off heat, and pop a hand held stabmixer into the pot to puree mixture
  • Season to taste and serve immediately with creme fraiche or yoghurt and crusty bread

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The Cook

wrigggit Perth, Australia

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