Pumpkin Fennel Soup


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.

Step 1

Heat 2 tbsp. olive oil over medium heat until hot.

Step 2

Saute the onion, garlic and fennel bulb until soft.

Step 3

Add the cooked pumpkin and vegetable or chicken broth. Stir until all ingredients are smooth in the pan.

Step 4

Cook, at a simmer, for 30 minutes.

Step 5

Process in a food processor until smooth and creamy in texture, if desired.

Things You'll Need

  • Large saucepan
  • 2 tbsp. olive oil
  • 1 yellow onion, chopped fine
  • 3 cloves garlic, minced
  • 1 small fennel bulb, sliced into matchsticks
  • Wooden or stainless steel spoon
  • 2 cups cooked pumpkin
  • 2 cups vegetable or chicken broth
  • Food processor (optional)
Keywords: pumpkin fennel soup, pumpkin soup variations, fennel soup variations

About this Author

G. K. Bayne is a freelance writer, currently writing for Demand Studios where her expertise in back-to-basics, computers and electrical equipment are the basis of her body of work. Bayne began her writing career in 1975 and has written for Demand since 2007.