Well it’s official. My 20’s are now behind me and I’ve joined the 30’s club. I think I’ll say goodbye to one decade and hello to the next with a steaming hot bowl of Pumpkin Carrot Fennel Soup, complete with roasted pepitas.
Nothing is more comforting than a hot bowl of soup when you’re having a mixed feelings kind of a day. On the hand, I do feel much more like an adult now that I’m 30 😎. On the other hand…I feel much more like an adult 😳. Kind of a “Yes! Wait what?” day today.
My birthday was yesterday but I’m definitely still adjusting. I don’t know why but I keep getting that fluttering feeling in my stomach whenever I think of my age 🙄. It’s totally ridiculous but this birthday has been a little nerve racking.
Nevertheless, onward to a whole new decade full of amazing things! Like pumpkin carrot fennel soup 👍🏻. And don’t forget those roasted pepitas!
This soup though. Honestly, I haven’t made a true soup in a long time, I’m definitely more of a stew person. The last one that I shared was the butternut squash soup from year ago!
Quite often when I’ve tried a pumpkin soup, it’s been on the sweet side, which is not my preference for a soup. This pumpkin carrot fennel has just a touch of sweet, from the pumpkin and fennel with a pinch of cinnamon. Otherwise it’s all savory business and it’s de-licious. Jam packed with veggies too and you’d never even know it!
Also I topped it with some freshly roasted pepitas, lightly tossed in a little olive oil and a pinch of salt. They only take about 5 minutes and they’re SO tasty, I ate a bunch of them right off the pan!
Alright guys. Excuse me while I deal with my 30-ness and make sure to grab a bowl of pumpkin carrot fennel soup before the season is out!Print
For the Soup
- 1 15 ounce can pumpkin puree
- 1 tablespoon extra virgin olive oil
- 2 medium carrots, quarter and diced
- 1/2 large yellow onion, diced
- 1 celery rib, halved and diced
- 1/2 medium fennel bulb, thinly sliced
- 1 medium granny smith apple, peeled and diced
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, peeled and diced into 1/2 inch pieces
- 2 tablespoons apple cider vinegar
- 5 cups vegetable broth (chicken broth also works)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup heavy cream
- 1/2 cup milk
- Fresh parsley for garnish
For the Pepitas
- 1 cup raw pepitas
- 1/2 teaspoon extra virgin olive oil
- Pinch of coarse salt
For the Pepitas
- Preheat oven to 400˚F. Toss all ingredients in a small bowl until coated. Pour onto a baking tray and arrange into a single layer. Bake for 5 minutes until toasted. Let cool completely.
For the Soup
- Heat olive oil in a large pot over medium high heat. Add carrots, celery, onion, and shallot to the pot and cook 4-5 minutes, until softened.
- Stir in apples, fennel, and garlic. Cook 1 minute, until garlic is fragrant.
- Pour in apple cider vinegar and cook 1 minute, scraping up any browned bits on the bottom of the pan.
- Add pumpkin puree, sweet potato, vegetable broth, cinnamon and ground ginger, stirring to combine. Bring to a boil, reduce to a simmer, and cover for 30 minutes, stirring occasionally, until sweet potato is soft.
- Remove from heat and, while stirring, pour in cream and milk. Stir until completely combined.
- Use an immersion blender or transfer to a stand blender and blend until completely smooth.* Add salt and pepper to taste.
- Garnish with a roasted pepitas, fresh parsley, and a swirl of cream*.
*If the soup is too thick for your liking, add a little more milk and cream, about a 1/4 cup at a time, until it reaches the desired consistency. Alternatively, you can also add more broth, but this will reduce the richness of the soup so make sure to balance with a little more cream/milk.
* If using a standing blender, definitely let the soup cool somewhat. Boiling hot soup + a lid on standing blender will cause the lid to fly off when you start blending.
To swirl the cream as a garnish, whisk it a little bit first. This will make it lighter so that it will stay on top of your soup!