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Roasted Fennel and Pumpkin Autumn Soup

This velvety vegan soup features roasted fennel and pumpkin, blended into a smooth, vibrant orange mixture. The roasting process intensifies their earthy, sweet, and herbaceous flavors, resulting in a comforting dish with a silky texture and rich aroma.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 180 kcal

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender

Ingredients
  

  • 1 lb fennel bulbs trimmed and sliced
  • 1 lb butternut pumpkin peeled, seeded, and cubed
  • 3 cloves garlic whole
  • 2 tablespoons olive oil for roasting
  • 4 cups vegetable broth for blending the soup
  • to taste salt and pepper
  • 1 tablespoon fresh herbs such as thyme or parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Toss the sliced fennel and cubed pumpkin with olive oil, making sure they are well coated. Spread them out evenly on the prepared baking sheet.
  • Place the garlic cloves directly onto the baking sheet, nestled among the other vegetables.
  • Roast the vegetables in the oven for about 35-40 minutes, until the fennel is golden and caramelized, and the pumpkin is soft when pierced with a fork.
  • Remove the baking sheet from the oven and let the vegetables cool slightly, so they’re easier to handle.
  • Peel the garlic cloves once they are cool enough to handle, and transfer the roasted fennel, pumpkin, and garlic into a large pot.
  • Add the vegetable broth to the pot and use an immersion blender to puree the mixture until smooth and velvety. Alternatively, blend in batches in a regular blender and return to the pot.
  • Bring the soup to a gentle simmer, then season with salt, pepper, and stir in fresh herbs for added flavor. Let it simmer for about 5 minutes to meld the flavors.
  • Taste and adjust the seasoning if needed, then ladle the soup into bowls and serve warm, garnished with extra herbs if desired.

Notes

For a richer flavor, drizzle some extra olive oil or a splash of coconut milk on top before serving. This soup can be stored in the fridge for up to 3 days and reheated gently.