Food for Thought: Pumpkin, Ginger & Fennel Soup

When your pumpkin has served as the perfect Halloween lantern, reuse it for something special.⁠

A pie, a pasta or a soup like this…

Recipe by Sao Lourenco do Barrocal
⁠
40 minutes Ingredients⁠ for 4 people 

INGREDIENTS

1 kg of pumpkin or winter squashes 
2 onions⁠
2 fennel bulbs/leaves
To taste: Ginger, Olive oil, Ground pepper, Salt⁠, Crumbly cheese,
Toasted pumpkin seeds
⁠

INSTRUCTIONS 

• Peel the pumpkin and the onions, cutting them into quarters.⁠

• Cut the fennel into pieces and peel some ginger.⁠

• Lay all the ingredients on a baking tray.⁠

• Place the tray in the oven for 20 minutes at 180°C.⁠

• Remove from the oven.⁠

• Place all the ingredients in a pan.⁠

• With the help of a hand blender, grind everything until it becomes a velvety cream.⁠

• When plating, garnish with 2 drops of olive oil on top. ⁠

(Add crumbly cheese or toasted pumpkin seeds to taste)

• Serve to the table and enjoy.