What kind of pumpkin should I use for this soup?

The recipe specifies Kent pumpkin for its ideal sweetness and texture, which softens beautifully during simmering.

Is blending this Pumpkin Fennel Soup necessary?

Blending is entirely optional; you can serve the soup chunky for a rustic feel or blend it for a smooth, creamy consistency after cooking.

Can I substitute the tomato puree or passata?

The recipe calls for tomato puree or passata to provide a smooth, concentrated tomato flavor that complements the pumpkin and fennel. Other forms of tomato may alter the texture and taste.

How should I prepare the fennel for the soup?

Finely chop the fennel bulb, including the stalks, and reserve some of the delicate fronds to use as a fresh garnish when serving.

How should I store leftover Pumpkin Fennel Soup?

Store any leftover soup in an airtight container in the refrigerator for 3-4 days. This soup also freezes well for up to 1 month.

11 years ago

Pumpkin Fennel Soup
[Vegan]

KH By: Kyra Howearth

Author Bio

Healthier desserts and family dinners. Kyra Howearth has been a vegan for nearly 15 years, developing... Read More

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A bowl of vibrant orange pumpkin fennel soup, garnished with a fresh green fennel frond, served on a rustic surface.

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Pumpkin Fennel Soup [Vegan]

288

Dairy Free

Is there anything better than a big bowl of soup in the winter time? If you're tired of the usual suspects, this pumpkin fennel soup is just the ticket! Fennel brings a slight taste of licorice to this warming soup, giving it a taste that's truly unique.

Ingredients You Need for Pumpkin Fennel Soup [Vegan]

1 onion
2 cups kent pumpkin
1 medium-sized fennel bulb
2 cups water
1 1/4 cup tomato puree/passata
Freshly ground black pepper, to taste

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How to Prepare Pumpkin Fennel Soup [Vegan]

Peel and dice the onion.
Peel, deseed and dice the pumpkin into small cubes.
Finely chop the fennel (including the stalks), reserving some of the fronds for garnish.
Add the vegetables to a large saucepan and heat over a medium heat for a few minutes, stirring frequently.
Add the water and tomato, bring to the boil, the cover and simmer for around 20 minutes, or until the pumpkin is soft.
Remove from the heat, add pepper to taste, and blend if desired.
Serve garnished with a fennel frond.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.