ROASTED PUMPKIN & FENNEL SOUPTuesday, September 13, 2016
"There are things you should never discuss at parties. Religion, politics and pumpkin spice lattes"
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!
"Little Beans aims to encourage healthy nutrition and conscientious consumer habits for children ages 4-12"
- 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
- Preheat oven to 400 F
- Quarter the pumpkin and scoop out the seeds
- 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.
- 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.
- Add the milk and stock and bring up to a gentle simmer.
- 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.
- 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!