Project Description

Roast Apple

Full Recipe in Details

Three of my favourite local Autumn crops are roast fennel, apple and pumpkin ––they are amazing roasted together and enjoying with a delicious lamb or pork roast.  This week however, as its soup season, I have included a delicious soup with these roasted ingredients (a suggestion is to roast double the amount, reserving half for the soup to be eaten at a later date.  Pumpkin is the perfect autumnal comfort food and pairs seamlessly with anise flavoured and digestion soothing fennel.

Delicious Roast Apple, Pumpkin and Fennel soup.

In this creamy and decadent soup, It’s good to roast the fennel, garlic, apple, and pumpkin to enhance their natural sweetness. Roast the pumpkin seeds too! Steaming or boiling will also work well and is faster. Eco tip – Diced your veg smaller (1cm cubes) to roast faster and save the planet and your electricity bill! Makes 6 servings. Time:  30 – 45 minutes.

  • 1kg pumpkin, chopped roughly (skin on if you like – it’s got lots of goodness)

  • 2 tablespoons coconut oil

  • 3 garlic cloves (leave in skin if you like then squeeze the soft garlic out once roasted)

  • 1 medium semi-sweet apples, (pink or gala), cubed/chopped

  • 1 low sweetness green apple, cube/chopped

  • 1 large fresh local fennel bulb, cut into 2cm thick slices

  • 8 fresh thyme sprigs, small leaves zipped off

  • 4 cups veg or chicken stock

  • 1 cup water

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • Garnish options: berries, fennel fronds, dill, toasted pumpkin seeds, toasted pine nuts,  pumpkin oil, cream or natural yogurt

  • Serve with a warm crusty local Hogan’s sourdough or Phoebes Ciabatta.

  • Preheat oven to 220 degrees C.

  • Place pumpkin on a baking sheet and position on middle rack of oven.

  • Toss garlic, apple, and fennel slices with some coconut oil. Turn out to a baking dish.

  • Roast all ingredients for thirty minutes. Remove from oven, and place into a large soup pot.

  • Remove skins from garlic and add garlic to pot along with the roasted apple and fennel.

  • Add the thyme leaves, stock, water, sea salt, and black pepper. Slowly bring to a boil over medium-high heat. Cover, reduce to low and simmer for ten minutes.

  • Transfer soup to a high-speed blender, vent lid slightly, and cover with a kitchen towel to avoid the splatter.

  • Blend until smooth. Return blended soup to a cleaned pot or serving bowl, season with salt and pepper to taste and serve topped with desired garnishes.


Have a great week ahead and happy local produce soup making!

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