Go Back

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.
Print Recipe Pin Recipe
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.
    Pumpkin and Fennel in Vegan Fall Soup Recipe
  • 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.
    Pumpkin and Fennel in Vegan Fall Soup Recipe

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.