Pumpkin and fennel soup
Easy pumpkin and fennel soup recipe.
Ingredients
- 2 garlic cloves
- 1 pieces about 2 cm fresh ginger
- 1 small leek
- 800 g pumpkin skin off, me butternut pumpkin
- 1 fennel bulb
- 2 tbsp olive oil
- 2 tsp smoked paprika
- salt and pepper to taste
- 1 liter vegetable stock
- olive oil and balsamic vinegar to taste
- chili flakes and pumpkin seeds to taste
Instructions
Instructions: Pumpkin and fennel soup
- Heat olive oil in a pot. Combine chopped leek (light green and white parts), garlic and sliced ginger. Cook until it becomes aromatic and the leek becomes slightly transparent and soft (2 to 3 minutes).
- Combine sliced fennel and smoked paprika, stir and cook for another 2 minutes.
- At this point add pumpkin and vegetable broth. Cook on medium – low heat until the pumpkin becomes tender (about 15 to 20 minutes). Turn off the flame and blend with a hand blender or in a stand mixer until the soup becomes smooth and creamy.
- Taste, adjust with salt and pepper and blend again.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 4personsCalories: 444kcal
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