So, welcome to the November #SoupSwappers event. Wendy of A Day in the Life on the Farm started this group and I'm always grateful to have a few more recipes to try. This month, I am hosting and asked the bloggers to share pumpkin soups or stews. Here's the line-up of deliciousness...- Creamy Pumpkin Soup with Tortellini and Chicken by A Day in the Life on the Farm
- Fenneled Pumpkin Soup by Culinary Adventures with Camilla
- Israeli Orange Soup by Pandemonimum Noshery
- Pumpkin Pakoda Kadhi by Magical Ingredients
- Pumpkin, Rice and Chickpea Soup by Palatable Pastime
- Roasted Dal & Red Pumpkin Soup by Sneha's Recipe
I really wanted to call this a pumpkin 'bisque'; that sounds more sexy than pumpkin 'soup'. But then I did some reading and realized that you can't categorize something as a bisque unless it has fish stock as its base. So...this is fenneled pumpkin soup.
Ingredients
- 1 leek, trimmed and thinly sliced
- 1 fennel bulb, trimmed and sliced
- olive oil
- 2 small pumpkins or squash (I used kabocha)
- 6 cups chicken stock
- 1 Tablespoon ginger syrup
- 1 cup coconut milk
- 1/2 cup coconut cream
- freshly ground pepper
- freshly ground salt
- ground smoked paprika
- 1 teaspoon fennel seeds
- fennel fronds for garnish
- plain yogurt, to garnish
Procedure
Preheat oven to 400 degrees Fahrenheit. Slice pumpkins in half from top to bottom and scoop out the seeds. Drizzle the halves with olive oil and lay them, cut side down, on a parchment-lined baking sheet. Roast them till they are soft to the touch; the length of time depends on the size of the pumpkins. Mine took about 75 minutes. Set aside until cool enough to touch.
Scoop out the puree and set aside.
Saute leeks and fennel in a splash of olive oil in a large soup pot. Add the pumpkin puree and stock. Bring to a boil and cover. Simmer the soup for 20 minutes. Add the coconut milk, ginger syrup, and fennel seeds. Simmer for another 15 minutes. In batches, puree the soup in a blender until smooth. Return the soup to the pot, add in coconut cream, and season to taste. To serve, garnish with a swirl of plain yogurt and some fennel fronds.
That's a wrap for our Saturday Soup Swappers' November event. We'll be back next month with elegant first course soups. Stay tuned.
I had no idea that soup stock was what made something a bisque! I erroneously thought it was the texture! Either way, your soup looks amazing and I love the idea of fennel in there.
ReplyDeleteI think you only need to have fish stock if you are French LOL...here in the USA we consider any cream based soup that is pureed a bisque. We stole their term and made it our own.
ReplyDeleteThis soup looks so delicious and satisfying.
ReplyDeleteOh my! Fennel adds a lovely flavor and love this super delicious pumpkin soup!
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