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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


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