Fall Roasted Pumpkin Soup with Fennel
Posted in Healthy Recipes by Melody B
Number of Servings - 5
- 3 tablespoons minced garlic
- 1 cup diced onion
- 1 cup diced fennel root
- 4 cups peeled and chopped fresh sugar pumpkin
- 3 tablespoons canola oil
- 1 ½ cups apple juice
- ½ cup dry sherry
- ½ teaspoon whole fennel seed
- ½ teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- Zest of one orange
- 1 cup plain yogurt
- 2 tablespoons honey
- 2 teaspoons salt
- Garnish: ¼ cup toasted pumpkinseeds
In a 350-degree oven, roast pumpkin and garlic in a covered roasting pan. Cook until soft, approx. 30-40 minutes. In a 4-quart soup pot, sauté onion and fennel root in canola oil until soft. Add apple juice and sherry, cover and bring to a boil. Turn down to simmer, add pumpkin and garlic. Simmer until pumpkin completely breaks down approx. 15 minutes.In a 350-degree oven, roast pumpkin and garlic in a covered roasting pan. Cook until soft, approx. 30-40 minutes. In a 4-quart soup pot, sauté onion and fennel root in canola oil until soft. Add apple juice and sherry, cover and bring to a boil. Turn down to simmer, add pumpkin and garlic. Simmer until pumpkin completely breaks down approx. 15 minutes.
While the pumpkin is simmering toast fennel, cumin and coriander seeds on high heat in a dry skillet, stirring constantly, until the seeds are light brown. Grind the seeds in a coffee grinder. It is important to grind the spices until they are a powder.
Blend the pumpkin mixture in a food processor until smooth. Add the rest of the ingredients and mix well. Put back on low heat but do not boil.
Serve immediately garnishing with toasted pumpkinseeds.
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