21/05/2023
Happy Sunday! It's starting to get alot colder and nothing warms us up like a delicious bowl of soup. Today, I want to share with you a recipe for one of my absolute favourite soups:
Pumpkin fennel and Mascarpone! πππ²
This creamy and flavourful soup is perfect for a cosy night in or a dinner party with friends.
Here's what you'll need:
INGREDIENTS
1.5kg butternut pumpkin (squash), halved, and seeds removed
2 onions, halved
1 bulb garlic
2 teaspoon ground fennel or fennel seeds crushed
ΒΌ cup (60ml) extra virgin olive oil
Sea salt and cracked black pepper
1 litre chicken stock
2 cups (500ml) water
Mascarpone and toasted pumpkin seeds (optional)
METHOD
Place the pumpkin, onion, and the garlic cut-side up on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with fennel, salt, and pepper. Cook for about 1 hour or until onion is caramelised, and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin into a large pot. Remove the onion and garlic from their skins and add to the pot.
Add the stock and half of the water. Blend to a smooth purΓ©e using a stick blender, thinning with more water if necessary. Reheat gently. To serve, season, and ladle the pumpkin soup into bowls. Squeeze over the mascarpone and scatter with toasted pumpkin seeds.
If you do, make this soup. We would love to see how it turns out. Make sure to use the hashtag on social media! Happy cooking!!!