Recipe

Pumpkin And Fennel Seed Soup With Creme Fraiche Recipe


Pumpkin And Fennel Seed Soup With Creme Fraiche Recipe
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This is a great pumpkin soup- the sweet aniseed flavour of the fennel seeds works a treat on cold winter's nights....

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Ingredients
  • 3 tsp extra virgin olive oil, plus extra
  • 1 tbspn lightly toasted fennel seeds, crushed with a mortar and pestle
  • 4 cloves of garlic- finely sliced
  • 2 onions, diced
  • 3 sticks celery, diced
  • 2 carrots, diced
  • 1 kg butternut pumpkin (squash) peeled, deseeded and roughly diced
  • 1.5l chicken stock
  • sea salt and cracked black pepper
  • 4-6 tbspn creme fraiche (or greek yoghurt)

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

Not quite what you're looking for? See more Soup And Stew / Misc
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