Pumpkin And Fennel Seed Soup With Creme Fraiche
From wrigggit 17 years ago
- 30 minutes to make
- Serves 6
This is a great pumpkin soup- the sweet aniseed flavour of the fennel seeds works a treat on cold winter's nights....
Ingredients
- 3 tsp extra virgin olive oil, plus extra shopping list
- 1 tbspn lightly toasted fennel seeds, crushed with a mortar and pestle shopping list
- 4 cloves of garlic- finely sliced shopping list
- 2 onions, diced shopping list
- 3 sticks celery, diced shopping list
- 2 carrots, diced shopping list
- 1 kg butternut pumpkin (squash) peeled, deseeded and roughly diced shopping list
- 1.5l chicken stock shopping list
- sea salt and cracked black pepper shopping list
- 4-6 tbspn creme fraiche (or greek yoghurt) shopping list
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
People Who Like This Dish 2
- shannonpage Nowhere, Us
- wrigggit Perth, Australia
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