Pumpkin Soup Recipe with Fennel and Pear by Debi Morris
This divine pumpkin soup recipe was made with love by Debi Morris, local Chicago food blogger extraordinaire, and the legend behind the popular Instagram account Cooking Without a Net. She also happens to be a loyal and long-time HarvesTime customer and supporter, and we are big fans of hers as well! In fact, you may have already seen us share some of her posts on our Instagram stories (Thanks, Debi!).
Ingredients:
1/2 small pumpkin, seeds removed (or 2 15-oz cans of pumpkin puree)
1 large bulb fennel, trimmed, cored and quartered
1 small or 1/2 large leek, white part, thinly sliced
3 cloves of garlic
4 cups chicken or vegetable broth
4 Tbsp grape seed or vegetable oil
1 Tsp ground fennel
salt and pepper to taste
1 ripe pear, peeled, cored, and cut into 1-inch cubes
1/2 cup creme fraiche (optional)
For the garnish:
2 Tbsp raw pumpkin seeds
2 Tbsp raw pecans
1 Tsp paprika
1 tsp dried thyme
1/2 tsp dried oregano
pinch of cayenne
salt and pepper to taste
1 Tbsp olive oil
Instructions:
1. Preheat the oven to 375° F.
2. Line a half-size baking sheet with parchment paper.
3. Brush 1 to 2 tablespoons of the grape seed oil over the edges of the pumpkin and fennel and place them in a single layer on the parchment paper, cut-side of the pumpkin down.
4. Place in the middle rack of the oven and roast for 30 to 40 minutes until the pumpkin is just tender. Start checking after 20 minutes. Turn off the oven and remove the pan. As soon as it is cool enough to handle pull the peel off of the pumpkin and cut it into one-inch cubes, then slice the fennel into one-inch pieces. Set aside.
5. In a large pot heat the remaining two tablespoons of grape seed oil over medium-high heat. Add the leeks and cook, stirring frequently, until they have softened. Add the ground fennel and cook for a minute to release the oils, then add two cups of the chicken or vegetable broth, then add the pumpkin and fennel. Season to taste with salt and pepper. Bring to a boil, then cover, lower the heat, and let it simmer for about 15 minutes until the pumpkin and fennel are tender. Add the pear to the mixture, turn off the heat, and let sit for 5 minutes. then puree everything in a blender or with a hand mixer.
6. Once it is smooth, add the remaining two cups of chicken or vegetable broth and let it come to a simmer. Adjust the seasoning to taste.
7. While the soup is simmering, preheat the oven to 350 ° F. Combine the pumpkin seeds, pecans, and spices in a bowl. Add the grape seed oil and mix everything together, then spread the mixture in a single layer over the bottom of a cake pan. Roast the mixture for 7 to 10 minutes, until the pumpkin seeds and pecans are toasted and the spices are fragrant but not burned.
8. Remove from the oven and let cool.
9. To serve, ladle the soup into a bowl and add the creme fraiche if using, then top it with about a tablespoon of the pecan and pumpkin seed mixture.
Meet Debi: Food Blogger, HarvesTime Foods’ Customer, And More!
Debi has been running her popular food blog– Cooking Without a Net– since 2005 and expanded into the Instagram world several years ago. She believes in eating healthy to promote wellness and well-being. She is passionate about community collaboration as well as keeping chemicals OUT of the neighborhoods’ food, while keeping good, wholesome, homegrown, and natural foods IN. She realized during the pandemic just how important it was for the community to activate and rally around their favorite local business (like us!) in order to help them survive. We love that Debi not only creates and shares phenomenal recipes– she also takes an active role in supporting the local, organic, and sustainable food practices she values.
A big Thank You Debi from everyone here at HarvesTime for your continued support and patronage, food activism, inspired recipes, and role in community upliftment. It’s customers like you whose care helps keep our doors open year after year!
Follow Debi on Instagram for more amazing recipes, or check out her website: