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Pumpkin Fennel Soup with Spicy Gremolata

04.16.2020 by antonia Leave a Comment

This is a slightly different pumpkin soup – a pumpkin fennel soup. It perfectly fits the weather, which got a little colder here on Easter Monday. Actually, we all know pumpkin soup in all it’s possible versions – Asian-style, with potatoes or even with orange juice. But with fennel, you might think, could that taste good?

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Fennel, Pumpkin and Parsley Root – A Perfect Fit

It tastes delicious, try it and I promise you’ll love it. The combination of pumpkin, fennel and parsley root was, as so often, a mere coincidence. A few ingredients from the fridge, including a fennel bulb were waiting eagerly to be consumed. I also found a pumpkin lying next to the fruit basket, and decided this has to be our lunch today. But a pumpkin fennel soup? As I said, I had strong doubts at first that I was almost scared to mess up the whole soup with the fennel. But far from it! Sometimes you actually have to go the “daring” way to discover something new. In this case it was the right decision.

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With its fresh aroma, fennel forms a very interesting and delicious contrast to the heavy warmth of the pumpkin.

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Beware of the Parsnips

Very important for the pumpkin-fennel soup: Just make sure that you don’t use a parsnip in the soup instead of a parsley root. That happened to me during one of the test runs. It was really bad, as the soup got too sweet. Parsley roots are usually a little thinner than parsnips, although otherwise they look extremely similar. But I wouldn’t rely on the size alone. You can often recognize parsley roots by their smell. They have this soupy smell, like celery or lovage (love parsley). Parsnips have a sweet smell or no smell at all. But if you prefer to be absolutely sure, the best thing to do is to ask directly at the groceries. The gremolata that I used to decorate the soup adds a bit of spiciness and a certain crunch effect. However, it is completely optional. The soup also tastes delicious without it.

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Pumpkin Fennel Soup with Spicy Gremolata

  • Author: antonia
  • Prep Time: 20 min.
  • Cook Time: 30 min.
  • Total Time: 50 min.
  • Yield: 4 Portions
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Ingredients

Soup
1/2 hokkaido pumpkin
1,2 l vegetable broth
2 onions
1 clove of garlic
2 parsley roots
1 small fennel bulb
1 thumb-sized piece of ginger
1 lemon, juice and zest
Salt, freshly ground pepper, to taste

Gremolata
2 tbsp pumpkin seeds
1/2 small red chili pepper
1 tbsp parsley
1 small clove of garlic


Instructions

  1. Grate the ginger and garlic, wash the pumpkin, remove the seeds, do not peel it and roughly dice it. Peel and roughly dice the parsley roots and the carrot. Dice the onions.
  2. Fry the onion with a little oil until translucent, add the garlic and ginger and let it sautée for 1-2 minutes.
  3. Add the vegetables, stir well and sauté on medium heat for about 5 minutes. Season with salt and pepper. I just add some freshly ground pepper and add a level teaspoon of salt here.
  4. Pour in the broth and bring to boil. Reduce heat and let simmer with the lid on until the vegetables are tender.
  5. Blend everything with a hand blender or food processor.
  6. Season to taste with salt and pepper, add little lemon juice and lemon zest if you like.
  7. For the gremolata, heat a pan, then lower the heat to medium. Roast all ingredients in a pan for 3-4 minutes at medium heat

 

 


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Kürbissuppe, Pumpkin soup, Gremolata

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💚Tastes Like Green Spirit💚
Plant Based & Gluten Free Food for Every Day 🥗🍉🥒🥬🙋🏻‍♀️
☀️Available in English and German!

_TLGS_
The best you can have for an in between snack 💚 The best you can have for an in between snack 💚🥬 Organic kale chips ☺️👍
☀️Remove the stalks from the kale and wash the leaves thoroughly 
☀️preheat oven to 150 C 
☀️Cover kale thoroughly with 2 Tbsp Olive Oil, 2 Tbsp Tamari & 1 tsp Maple Syrup 
☀️Bake until crispy (about 15-20 mins) 
ENJOY!😃💚
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Der beste Snack für Zwischendurch, den ihr euch vorstellen könnt! 
Bio Grünkohl Chips 🥬💚
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☀️Grünkohl mit 2 El Olivenöl, 2 El Tamari und 1 Tl Ahornsirup gleichmäßig bestreichen 
☀️Backen, bis die Chips schön crispy sind (ca. 15-20 min.)
IHR WERDET ES LIEBEN 💚
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💛Cut yellow beet into thin slices, cover with 1 tbsp olive oil and Tamari, dry in the oven at 150C for 20 mins. 
💛Cook Rice Noodles 
💛Cut 1/2 Broccoli and 1 Pak Choi into thin slices. Sautée in 2 Tbsp of oil.
💛Mix 2 tbsp Tamari, 1 tsp maple syrup, lemon juice and peanut butter.
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A quick and spontaneous creative vegan lunch. Try A quick and spontaneous creative vegan lunch. Try it and you‘ll love it- it’s made with almost NO effort 😍
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☀️cooked rice or quinoa 
☀️grated carrots 
☀️grated ginger 
☀️pecans 
☀️white sesame 
☀️baharat and ducca to season

Instructions:
1. Fry rice with some oil. season with Baharat, Ducca and Turmeric.
2. Sautée Carrots. 
3. Top everything with sesame,  pecans and ginger.
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Ein schnelles, spontanes veganes Mittagessen. Probiert es aus und ihr werdet es lieben! 
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☀️geriebene Karotte 
☀️geriebener Ingwer
☀️Pekannüsse 
☀️weißer Sesam 
☀️Baharat und Ducca zum Würzen
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Anleitung:
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2. Karotten anbraten, salzen.
3 Beides mit Sesam, Ingwer und Pekannüssen bestreuen. 
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Finally back. Would you like to try these brownies Finally back. Would you like to try these brownies? They are vegan, intensely chocolatey, moist and comforting 🤎 they only contain maple syrup and coconut sugar. 
The recipe will be up within the next week ☺️🤗
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