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Fantastic Fennel Pumpkin Soup

2 tsp olive oil, divided

1 large fennel bulb, trimmed and chopped

1 cup chopped onion

4 garlic cloves, minced

3 cups chicken or vegetable broth, divided

1 (16-ounce) can pumpkin

2 tsp chopped fresh thyme leaves

salt

2 cups chopped fresh shiitake mushroom caps

2 ounces Parmesan cheese

 

Heat 2 tsp olive oil in a Dutch oven over medium heat.  Add fennel and onion; cook, stirring frequently, until tender, about 15 minutes.  Add garic and cook 15 seconds, stirring constantly.  Remove from heat.  Combine fennel mixture, 1 cup chicken broth and pumpkin in a blender.  Puree until smooth, scraping down sides occasionally with a spatula.  Return fennel mixture to pan and add remaining 2 cups borth and thyme.  Cook over medium-low heat 10 minutes, stirring frequently.  Season with salt.  Heat a skillet over medium heat.  Add remaining 1 tso oil and tilt skillet to coat bottom.  Add mushroom caps and cook 5 minutes, stirring frequently.  To serve, spoon soup into individual bowls and sprinkle with mushrooms.  Using a vegetable peeler, shave cheese over each serving.

Recipe from Margee Berryy, Trout Lake, Washington

This entry is related to the following products. Click on any of them for more information.
Garlic, Fennel,

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