Pumpkin, fennel and pastis soup

Name: Configuration
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 pumpkin; 1 big onion; 1 fennel; 1 cube of chicken broth; 1 teaspoon of anise seeds; A pot of liquid cream; 1 bouquet garni; 2 tablespoons of olive oil; salt and pepper; 1 cap of pastis (optional)

Discover the combination of aniseed tastes with pumpkin….. a delight! Forget the floury side of pumpkin with this recipe. And a little clarification: forget the last step of the recipe if this velouté is served to children. 😉

Ingredients

1 pumpkin
1 big onion
1 fennel
1 cube of chicken broth
1 teaspoon of anise seeds
A pot of liquid cream
1 bouquet garni
2 tablespoons of olive oil
salt and pepper
1 cap of pastis (optional)

Preparation time : 10 mins
Cooking time : 30 mins
To 6 people

Preparation of pumpkin and fennel velouté

Brown the chopped onion and fennel in olive oil in a casserole dish.
Add the pumpkin cut into pieces and fry for a few minutes.
Cover with chicken stock, then add the bouquet garni, fennel seeds, salt and pepper. Cook in the casserole dish for 20 to 30 minutes.
Grind and add the liquid cream. And if there are no children at the table, pour a capful of pastis.
Our tip: Pumpkin is not easy to peel. The trick is to scald it for ten minutes in a casserole dish on all sides. The skin will thus be softened and you will be able to peel it easily with a peeler.

Share this article

Or share the link