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

Ingredients
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



Method
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.