I had recently ordered one of Judith Weinstock’s cookbooks. And, I’m glad I did…so many yummy recipes! Since I love the Fall season so much, I decided to make something in season – FALL PUMPKIN SOUP WITH FENNEL. It turned out better than I expected! I had to capture the moment but the color of the soup is much richer than shown in the photo. This would be a great starter to a harvest dinner!
*Fall Pumpkin Soup with Fennel*
(Kingston Hotel Cafe Cookbook by Judith Weinstock – Page 18)
- 3 tablespoons minced garlic
- 1 cup diced onion
- 4 cups of peeled and chopped fresh sugar pumpkin
- 6 tablespoons canola oil
- 2 cups of apple juice
- 1/2 teaspoon whole fennel seed
- 1/2 teaspoon whole cumin seed
- 1 teaspoon of whole coriander seed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- Zest of 1 orange
- 1/2 cup of yogurt
- 1/2 cup
- 2 tablespoons honey
- 2 teaspoons salt
- In a heavy-bottomed 4-quart soup pot, saute the garlic, onion, and pumpkin in the oil until the onion becomes transparent. Add the apple juice, cover, and bring to a boil. Turn down to simmer until the pumpkin completely breaks down, approximately 25-30 minutes.
- While the pumpkin is simmering, toast the fennel, cumin, and coriander seeds on high heat in a dry skillet, stirring constantly, until the seeds are light brown. Grind the seeds with a mortar and pestle or in a small coffee or spice grinder. It is important to grind spices until they are powder; coriander, especially, can be very crunchy if it is not ground all the way.
- Blend pumpkin mixture in a food processor until smooth. Add the rest of the ingredients and mix well. Put back on low heat but do not boil. Serve immediately.
- Note: Sugar pie pumpkins have a lower water content and higher sugar content than traditional pumpkins.
- Yield: 4 servings