Pumpkin, Caramelised Onion, Fennel and Apple Soup
Serves 6-8 Prep Time 15 minutes Cooking Time 1hr
Ingredients
- 1/2 Pumpkin skin removed in 3cm chunks (i used Jap Pumpkin)
- 2 Medium Onions Sliced Fine
- 2 cloves Garlic Crushed
- 2 tbsp Olive oil
- 1 Knob of butter about 1tbsp
- 1 Medium Fennel sliced
- 2 Small Seasonal apples organic preferably peeled and diced
- Salt and pepper
- 1 Star anise
- 2 L Beef bone broth or good quality beef stock
Optional serving extras
- Baby spinach leaves
- 1/4 cup Raw pistachios chopped
- 1/4 cup Pepitas
- Pomegranate seeds
- Coriander leaves
- Cold pressed olive oil
Instructions
- Place a heavy based sauce pan on a medium high heat, once to temperature add the olive oil and then add the onions.
- Cook the onions whilst stirring until darkened and caramelised but not burnt. If the onions are sticking to the base of the pan add some of the beef stock in to the pan 1 tablespoon at a time.
- Once the onions are cooked add the garlic and cook for 1 minute.
- Follow with the knob of butter and the pumpkin ans fennel and stir to combine the ingredients. Allow the pumpkin to cook down and soften slightly stirring every now.
- Once the pumpkin is beginning to soften add the stock in to completely cover the pumpkin, apple and fennel. Season lightly and add the star anise.
- Bring to a simmer and then reduce the heat to low and cover. Allow the soup to gently cook and flavours meld for 1hr.
- Remove from heat, remove the star anise, then allow to cool slightly before blending with either a stick blender or liquidizer. test for seasoning and correct if needed.
- Serve topped with your favourite toppings. Can be kept in the fridge in an air tight container for 3 days or portioned and frozen for 1 month.
Notes
If you have an aversion to apples, 1 pear would substitute nicely or feel free to leave them out entirely.
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