Tuesday, November 19, 2013

Pumpkin & Fennel Soup

Pumpkin & Fennel Soup:

Makes 2-3 big bowls:
1 small Sugar Pie Pumpkin
1-2 fennel bulb
4 cups of water
2 Tbs Better Than Bouillon Vegetable Base
Salt and Pepper to taste
1/2 cup or so Heavy Whipping Cream (optional)
Fresh grated Nutmeg
Toasted Pecans or Pumpkin Seeds (As little or many as you like)

1: Pumpkin: Peel, clean and cut into cubes.
2: Fennel: Trim, clean and slice
3: Add all ingredients except salt, pepper and cream into pot.
4: Bring to a boil and simmer until pumpkin and fennel are soft
5: Add salt and pepper to taste
6: Toast Pecans or Pumpkin Seeds
7: Add cream
8: Use immersion blender or put soup into blender (be careful its HOT!!!!!) and blend until smooth
9: Serve with fresh grated Nutmeg and toasted pecans or pumpkin seeds
10: Enjoy

I get a box of fruit and veggies 2 times a month.  It has whatever is in season and usually not things I buy.  So I have found many uses for the box, mostly soup.  I usually make the soup and share it with my Mom.  She is a soup lover like me, so it works out well.  I didn't use cream in this bowl since I was out, but I have before so I made it optional.  It is delicious either way.  I hope you enjoy it as much as we did.