The creamy taste of pumpkin with the added flavor of licorice adds a first course taste treat to any meal. With the use of canned pumpkin and fennel purchased at any grocery store, this soup is ready for the dinner table in 45 minutes or less. For extra flavor, bake fresh pumpkin in the oven until soft and use the flesh instead of canned pumpkin in the recipe.
Heat 2 tbsp. olive oil over medium heat until hot.
Saute the onion, garlic and fennel bulb until soft.
Add the cooked pumpkin and vegetable or chicken broth. Stir until all ingredients are smooth in the pan.
Cook, at a simmer, for 30 minutes.
Process in a food processor until smooth and creamy in texture, if desired.