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.

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


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

Nutritional Information

Total Calories: 288 | Total Carbs: 68 g | Total Fat: 0 g | Total Protein: 12 g | Total Sodium: 199 mg | Total Sugar: 30 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.