One-Pot Wonders


April 16, 2020
0 Ratings
Photo by Tastes Like Green Spirit
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4 Portions
Author Notes

A very special pumpkin soup - a pumpkin fennel soup made of home made vegetable broth, pumpkin, parsley root, spices and a tangy gremolata. —Tastes Like Green Spirit

What You'll Need
  • 1/2 hokkaido pumpkin
  • 1,2 liters vegetable broth
  • 1 carrot
  • 2 onions
  • 1 garlic clove
  • 2 parsley roots
  • 1 small fennel bulb
  • 1 piece ginger (thumb-sized)
  • 1 lemon, juice and zest
  • salt, pepper to taste
  • 2 tablespoons pumpkin seeds, chopped
  • 1 tablespoon parsley, chopped
  • 1 small garlic clove
  • 1/2 small red chili pepper
  1. Grate the ginger and garlic, wash the pumpkin, remove the seeds, do not peel it and roughly dice it. Peel and roughly dice the parsley roots and the carrot. Dice the onions.
  2. Fry the onion with a little oil until translucent, add the garlic and ginger and let it sautée for 1-2 minutes.
  3. Add the vegetables, stir well and sauté on medium heat for about 5 minutes. Season with salt and pepper. I just add some freshly ground pepper and add a level teaspoon of salt here.
  4. Pour in the broth and bring to boil. Reduce heat and let simmer with the lid on until the vegetables are tender.
  5. Blend everything with a hand blender or food processor.
  6. Season to taste with salt and pepper, add little lemon juice and lemon zest if you like.
  7. For the gremolata, heat a pan, then lower the heat to medium. Roast all ingredients in a pan for 3-4 minutes at medium heat

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