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