Pumpkin and fennel soup Recipe

Pumpkin and fennel soup

For 2

300 gr. pumpkin
1 onion
1 potato
1 fennel
1 clove of garlic
Salt and Pepper To Taste
1 slice of ginger
2-3 tablespoons of extra virgin olive oil
about 700 ml of vegetable broth
1 teaspoon of all spices
Thyme leaves
To garnish
2 teaspoons of mixed seeds
Thyme leaves
2 tablespoons of vegan yogurt
Extra virgin olive oil to taste

Clean the vegetables and place them in a pan with parchment paper underneath. Salt,
pepper, sprinkle with oil, spices and thyme leaves. Bake at 357F until ready.
Separately, in the pan heat a little oil, brown the grated ginger and add the broth. Simmer
and add the cooked vegetables. Blend everything and leave on the heat for a few more
minutes until it thickens and makes a velvety cream.
Once ready, serve with mixed seeds, thyme leaves, vegan yoghurt, and evoo oil.

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