Philip from Mount Coolum
The fruit or vegetable grown is:
Organic Fennel
Recipe: Roasted Pumpkin & Fennel Soup
Ingredients:
1 x Jap/Butternup Pupkin - peeled, seeds removed and cut into cubes
1 x Fennel Bulb - chopped
1 x Garlic clove - finely chopped/minced
1 x Onion - finely diced
3-4 cups vegetable stock
1 tblspn dried Rosemary - crumbled
1 tblspn dried Fennel seeds - finely crushed
Extra virgin olive oil
Pepper and Salt (optional)
Thickened cream (to serve)
Crusty bread (to serve)
Method:
1. Coat the pumpkin with oil and sprinkle with rosemary, fennel, pepper and salt. Cook in a 180 deg oven for 15 minutes. 2. Add the chopped fennel bulb to the pumpkin, toss it all around and cook for another 15-20 minutes (until everything is soft). Remove from oven. 3. While the pumpkin and fennel is in the oven, fry of the onion and garlic in a little olive oil. Just cook until the onion is soft and transparent. Make sure that the pot that you use will be large enough to add the stock and pumpkin/fennel to shortly. 4. Add the vegetable stock to the onion and garlic and bring to boil. Reduce heat so the stock is just simmering. 5. Add the pumpkin and fennel to the stock and simmer for 2-3 minutes. 6. Whiz it all with a stick-mixer until smooth (be careful because it's hot!). Or, if you don't have a stick-mixer, allow to cool a little and blend in a blender/food processor (be careful if it's still hot). 7. Adjust seasoning. 8. Serve hot with a dollop of cream in each bowl. Fresh, crusty bread also goes well.
