Pumpkin, Apple and Fennel Soup

Simply roast then blend for a dish that’s packed with flavour and made in minutes.

Pumpkin, Apple and Fennel Soup

Serves 4 


900g butternut pumpkin, peeled and cut into 3cm cubes
1 green apple, quartered
2 fennel bulbs, cut into wedges
1 onion, cut into wedges
2 tbsp olive oil
4 cups chicken or vegetable stock
1 cup cream


Preheat oven to 180C.
Place pumpkin, apple, fennel and onion in a large roasting pan. Drizzle with olive oil and season with salt and black pepper.
Roast, turning occasionally, for 1 hour until golden and tender.
Add stock to the pan and set aside to cool. 
Transfer half the mixture to a blender and blend until smooth. Pour into a large frying pan and repeat with the remaining mixture.
Place the soup over medium heat. Add half the cream and stir to combine. Cook, stirring, for 5 minutes until heated through.
Ladle soup into bowls, drizzle with the remaining cream and sprinkle with pumpkin seeds.

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