Herby Pumpkin Fennel Soup

This Herby Pumpkin Fennel Soup is a cozy Fall Hug in a Bowl. Craving something warm and cozy as the leaves start to turn colors? Look no further than Herby Pumpkin Fennel Soup. This golden, velvety concoction is your perfect cold-weather companion. Becasue not only does it look like autumn in a bowl, but it’s also packed with seasonal flavors.

So Roasting & Caramelizing?

Let’s talk about the real stars here: roasted pie pumpkin and caramelized sweet onion and fennel. Roasting the pumpkin isn’t just for show; it’s the magic trick that brings out the rich, nutty flavor. Furthermore, caramelizing onions and fennel? Oh, baby. They’re the secret sauce. Becasue they add a deep, sweet-savory punch to every spoonful. So don’t skip this step. It’s worth the extra oven time, I promise.

What’s really fun about this soup is how versatile it is. You can throw it together on a weeknight, feeling like a kitchen wizard with minimal effort. However, it’s also elegant enough to serve at Thanksgiving. Who wouldn’t want to impress guests with a bowl of liquid autumn, right?

The best part? This soup isn’t just delicious—it’s healthy. Packed with vitamins from the pumpkin and fennel, it’s a sneaky way to stay nutritious while indulging in comfort food.

Oh, and did I mention the fresh herbs? A handful of thyme or sage takes this soup from “yum” to “WOW!” It’s the perfect balance of earthy and herby goodness. Plus, your kitchen will smell like fall heaven.

So, if you’re looking for a dish that’s as beautiful as it is tasty, definitely put this Herby Pumpkin Fennel Soup in your fall recipe arsenal.

Print

Herby Fennel Pumpkin Soup

Course Lunch, Snack, Soup

Cuisine American

Keyword fall recipes, fennel soup, pumpkin fennel soup, pumpkin herb soup, pumpkin soup, Thanksgiving Recipes, thanksgiving soups

Prep Time 30 minutes

Cook Time 1 hour 25 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 1 pie pumpkin
• 1 large fennel bulb
• 1 sweet onion
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 3/4 cup fresh chopped herbs
• Salt & freshly ground pepper

Instructions

1. Preheat the oven to 400F

2. Place the pumpkin on a baking sheet lined with foil or parchment paper.

3. Bake for 25 minutes.

4. Remove from oven, slice in half. Return to the oven and bake for 15-20 minutes more or until the flesh is soft.

5. Remove from oven. When the pumpkin is cool enough to handle, scoop out the seeds. Peel off the skin.

6. Separate the fennel bulb from the greens and slice the bulb thinly.

7. Dice the green fennel stalks Chop the feathery greens and set aside.

8. Peel and dice the onion

9. Heat the oil In a large pot or Dutch oven.

10. Stir fry the onions, fennel bulb slices, and chopped stalks.

11. Sauté until the onions are transparent and the fennel softens. About 10 minutes.

12. Add the pumpkin. Stir to combine and cook for 5 minutes.

13. Stir in the chopped herbs. Cook for another minute.

14. Add the broth to the pot and bring to a boil.

15. Turn the heat down to low and let simmer for 30 minutes.

16. Season with salt and pepper.

17. Transfer to bowls, garnish the remaining feathery greens and chopped herbs, and serve.

Like this Herby Pumpkin Fennel Soup? Also, check out some of these other delicious recipes:

WARM BRATWURST FENNEL POTATO SALAD

CHEESY SAUERKRAUT POTATO STUFFED TOMATOES

TOMATO FENNEL CREAM SOUP