Canadian Pumpkin and Fennel Soup
Try this Canadian Pumpkin and Fennel Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 bay leaf
- salt and pepper
- 2 cups chicken broth
- 1 cup apple cider
- 1 tablespoon chopped fresh thyme
- 1 medium onion chopped
- 1 tablespoon unsalted butter
- 2 lb. (1 kg) pumpkin/ squash (i used butternut)
- 1/2 fennel bulb sliced
- blue cheese for garnish (optional)
- Carbohydrate 7.4214135 g
- Cholesterol 467.6325 mg
- Fat 95.3706925 g
- Fiber 0.284817498427629 g
- Protein 114.2234025 g
- Saturated Fat 28.2835432166667 g
- Serving Size 1 1 serving (907g)
- Sodium 450.7555765625 mg
- Sugar 7.13659600157237 g
- Trans Fat 8.10277836666667 g
- Calories 1374 calories
Cut the pumpkin in half, scrape out and discard the seeds. Peel it off and cut it into 1 inch (aprox 2.5 cm) pieces.Heat butter in a large saucepan over medium heat. Add chopped onion and sauté for 5 minutes or until softened. Add pumpkin cubes and sliced fennel. Sauté for another 5 minutes. Pour in chicken broth and apple cider. Add also bay leaf and bring to a boil. Cover and simmer for 20 minutes or until squash is tender. Remove and discard bay leaf.Purée in batches and return the soup to saucepan. Add salt and pepper. If your soup is too thick, thin with more chicken broth as needed.Ladle into serving bowls and top with some fresh thyme and crumbled blue cheese.Serve right away.
