Pumpkin soup with fennel and beet

serves 6

3       potatoes, peeled and cubed

1       12 ounces can pureed pumpkin

1/4   cup olive oil

1       small onion, chopped

1     celery stalk, chopped

1      carrot, peeled and chopped

1/2  fresh fennel, chopped

2     Tablespoons  chopped candied orange peel, optional

1      medium beet, peeled and cut into 1/2-inch cubes

1/4  teaspoon cayenne pepper

salt and pepper to taste

4      tablespoons lemon juice

zest of one lemon

-Place the potatoes with slightly salted water  in heavy soup pan.  Bring to a boil, cover and simmer for 15 minutes or until the potatoes are cooked and soft.  Remove from the heat.  Puree the potatoes with their liquid in a food processor.

-Pour the pureed potatoes back into the pot.  Add the pureed pumpkin, salt and pepper and more water if the soup too thick.  Stir and cook over medium heat, stirring often, to prevent the soup from sticking to the bottom.

-Toss the beet cubes with 1 tablespoon of olive oil.  Place on cookie sheet and bake in 375 F.degree oven for 10 minutes.  Remove from the oven and set aside.

-In small saucepan, heat the rest of the olive oil and sauté the onion with the celery, the carrot, the candied orange peel, and the fennel for 5 minutes.  Add the cayenne pepper and the lemon zest.  Stir and then turn-off the heat.  Add the lemon juice,  and stir gently.

-To serve: Pour the pumpkin soup in a bowl, spoon couple tablespoon of the cooked vegetables and little of the beet cubes. Stir once and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *