Hello! Thanks so much for visiting ZOMTBAKES.

I no longer post here, but share lots of delicious (and nourishing) recipes over at my new website ZOMT.

Please come join the scrumptious + healthy party!

Check out ZOMT + get your free eBook


Sunday, June 14, 2009
Posted by ZOMT

A delicious winter warmer, creamy pumpkin and fennel soup with the perfect amount of spice to really warm you up! Nice and easy to make but has beautiful depth of flavour.

Pumpkin, Fennel & Celery Soup

1/4 pumpkin, diced
1 sweet potato, diced
1 fennel bulb & leaves
1 bunch celery & leaves, diced
1/2 onion, diced
1 spring rosemary
3 garlic cloves
2 tsp cumin powder
1 tsp chilli powder
2 cups vegetable stock
1 cup water
1/4 evaporated milk


Roast the sweet potato, pumpkin and fennel in the oven until browned and nearly cooked through. Add the rosemary, chopped garlic, chopped fennel leaves and onion to a couple tablespoons of olive oil in a large soup pot. Brown and soften onion, then add roasted vegetables and stir until the pumpkin begins to fall apart. Add the chilli and cumin spices.

Add 2 cups of vegetable stock, evaporated milk and 1 cup of water; bring to the boil, then add the celery and reduce to a slow simmer.

Remove about half of the soup and allow to cool, then blend until smooth in a processor or blender. Return to the pot and reheat. Serve with a dollop of low fat ricotta.


Related Posts with Thumbnails