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Canadian Pumpkin and Fennel Soup

 Quick and easy recipe for a flavorful, creamy pumpkin and fennel soup! 

Pumpkin and Fennel Soup

In my books, there is no pumpkin celebration month without a proper creamy pumpkin soup. That screams fall perfect comfort food. At least for me!

But…

This is not a regular pumpkin soup. It is a celebration of flavors. I mean strong flavors.

Like fennel.

Apple cider

Blue cheese.

I know, there is a lot happening in this soup. Today, we forget everything I usually say about keeping it simple. All the secret is in combining these strong and aromatic flavors to have an unforgettable soup.  Oh, trust me, it will be one of those recipe that you will always remember how exquisite it was 🙂

Pumpkin and Fennel Soup

I have had this soup last year around this time of the year in Canada, somewhere in Toronto area but for the life of me I cannot remember the name of the restaurant. We were driving out of Toronto and stopped for a quick lunch in a small little town. You know, those cute countryside towns. I am always adventurous when ordering food and I have to say I am usually the one who is ending up not happy with my dish. My husband, on the other hand, it is by far the most inspired when it comes to new dishes. I know, I should go his way but if I am going to have whatever he is having…what’s the fun?!

Well, this time was one of those few, like counting fingers on one hand, that I got the best dish. This pumpkin and fennel soup with apple cider and blue cheese was one of the most delicious soups I have ever eaten. Kid you not! That’s why I called my soup Canadian pumpkin and fennel soup. I am pretty sure that you can probably find this combination in other places in North America, but for me it’s a Canadian recipe.

What is the secret od this creamy, bright orange soup? Fennel.

Pumpkin and Fennel Soup

Its aromatic flavor combined with the sweetness of pumpkin makes this soup so fantastic, which otherwise might be a little bit too mild. Fennel is one of the most underrated vegetables I can think of, and it also happens to be one of my favorites. The fennel bulb, which looks like a large base of a bunch of celery, has a very aromatic perfume, somewhere between licorice and anise-like flavor. I just love it!

Bon Appetit!

Pumpkin and Fennel Soup

Pumpkin and Fennel Soup

Canadian Pumpkin and Fennel Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 lb. 1 kg pumpkin/ squash (I used butternut)
  • ½ fennel bulb, sliced
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 cups chicken broth
  • 1 cup apple cider
  • 1 bay leaf
  • 1 tablespoon chopped fresh thyme
  • salt and pepper
  • blue cheese for garnish, optional

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Ladle into serving bowls and top with some fresh thyme and crumbled blue cheese.
  5. Serve right away.
Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Pumpkin and Fennel Soup

Romi

Sunday 17th of February 2019

I wish i did not add the apple cider vinegar as the taste took over, and i even used less then a cup

Adore Foods

Tuesday 19th of February 2019

Hi Romi, ah...I can only imagine how bad it tasted adding that much apple cider vinegar. I think there was a misunderstanding because you were supposed to add apple cider not apple cider vinegar. Hope you'll give it another try with just apple cider this time, you'll love it!

Urbanite

Monday 21st of December 2015

Has anyone tried using canned pumpkin? I have everything else in the recipe fresh and two 15oz cans of canned pumpkin, how much should I use?

Adore Foods

Monday 21st of December 2015

Hi there! I would go for 1 pumpkin puree can (15oz) at this point. If you don't like that much the flavor of fennel, I would add more, maybe a can and a half. Fingers crossed it will be delicious and you'll like it! Please let me know how it turned out :)Thanks!

Molly Kumar

Thursday 5th of November 2015

I've never had pumpkin & fennel soup, this looks so pretty n delicious.

Diane

Thursday 5th of November 2015

This is a lovely soup. Those flavors are a unique take on this fall delight. I'm curious now to try this out!

Deepika@EasyBabyMeals

Tuesday 3rd of November 2015

This soup sounds interesting. I loved the use of fennel in it. Surely giving it a try soon.

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