ROASTED PUMPKIN & FENNEL SOUP

Tuesday, September 13, 2016

"There are things you should never discuss at parties.  Religion, politics and pumpkin spice lattes"
 The pumpkin spice season is upon us.  Can you feel it?  Can you smell it?  I certainly can and I am just a little confused.
I will be honest and say that I neither understand the need to put it in everything and also I really don't like it!  Pumpkin, yes, of course.  I love golden edged oven roasted pumpkin but the mad craze for putting pumpkin spice in everything is just too crazy to try and get to the bottom of.  If you love it then this is truly the season for you but here on this blog I only want to talk about proper food and proper pumpkins........
A pumpkin is a cultivar of a squash plant.  They are usually round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp.
LACTUCA; ALBERTA'S FIRST URBAN FARM
Located at 79 street and 112 avenue in Edmonton, Alberta, Lactuca is a diverse urban farm that combines the latest technologies with sustainable agricultural production principles to create diverse, fresh, high quality produce.


This gorgeous pumpkin came from Lactuca at the 124 Grand Market . I love farmers market season and rewards like this pumpkin are what make Edmonton's farmers markets so great.  My boys picked this pumpkin up for free as part of the 124 Grand Markets Little Beans Program.  I am excited to show them what you can make with a pumpkin, other than a scary face for Halloween of course!
124_littlebeans_b&w_2in
"Little Beans aims to encourage healthy nutrition and conscientious consumer habits for children ages 4-12"





Print Friendly and PDF  ROASTED PUMPKIN & FENNEL SOUP

WHAT YOU NEED

  • 3 lb pumpkin
  • olive oil
  • 1 red onion
  • knob of butter
  • 800 ml stock
  • 200 ml milk
  • 2 tsp. fennel seeds
  • 1 tsp. ground coriander
  • sea salt & freshly ground black pepper
  • handful of parsley


WHAT YOU DO

  1. Preheat oven to 400 F
  2. Quarter the pumpkin and scoop out the seeds
  3. Place the quarters in a roasting tray, drizzle with olive oil, sprinkle with sea salt and black pepper.  Roast in the oven for about 45 minutes or until tender throughout.  Allow to cool a little.
  4. Peel and chop the onion and gentle fry the onion in a large pan with the butter.  When softened add the ground coriander and fennel seeds.
  5. Add the milk and stock and bring up to a gentle simmer.
  6. When the pumpkin is cool enough to handle remove the flesh from the skin and place in the stock.  Blitz the soup in a blender with the parsley.
  7. Place everything back in the pan and bring up to a simmer.  Taste and adjust the seasoning.  I like lots of black pepper in this soup! 

So simple and delicious and not a hint of pumpkin spice anywhere! 


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