roast pumpkin, ginger, turmeric & fennel soup
Now, don’t be put off if you don’t yet have the a fennel & ginger sea salt blend. You can get some in the shop or simply substitute good quality sea salt flakes.
Servings Prep Time
4-6people 10minutes
Cook Time
Servings Prep Time
4-6people 10minutes
Cook Time
the soup
  • 1 medium sized pumpkinroughly chopped into pieces (seeds reserved for garnish)
  • olive oil
  • 1tsp fennel seeds
  • pinch sea salt
  • pinch black pepperroughly ground
  • 1 onionor 2-3 small
  • 1 fennel bulbroughly chopped (keep fennel fronds aside for garnish)
  • 5cm fresh ginger rootpeeled & roughly chopped
  • 2cloves garlicroughly chopped
  • 1Tbs turmeric powderif you don’t love it as much as I do 1-2 tsp may be enough
  • 4 cups vegetable stockapproximate – depending how thick you like your soup
the garnishes
  • fennel frondschopped
  • pumpkin seeds
  • pinch fennel & ginger sea salt
  • pinch green fennel seeds or other herbs of choice
  1. Begin by preheating your oven to 190 degrees Celsius.
  2. Roughly chop your pumpkin and onion. Place on a baking sheet, drizzle with olive oil and add seasoning and fennel seeds. Note: I also like to lay a few of the fennel tops (fronds) on the baking sheet and place the pumpkin on top. This imparts a little more of the fennel-y aniseed-y flavour to the soup. Roast for 20-25 minutes or until the pumpkin browns and softens.
  3. Note: If your pumpkin skin is particularly tough and hard to cut you can simply cut it in half, drizzle with oil, season and increase the cooking time – double or more, depending on the size of your pumpkin
  4. Take the pumpkin seeds and remove as much of the pulpy stringy pumpkin as you can. Line a baking sheet with parchment paper. In a bowl, stir together the pumpkin seeds, a drizzle of olive oil and a generous pinch (or 2) of fennel and ginger salt. Stir to coat. Spread the seeds in a single layer on the prepared baking sheet and bake, stirring once, until golden brown, 15-20 minutes.
  5. Here’s a great tip: If you like things salty, this optional extra step is worth it. Brine your seeds in salted water before roasting, and all of the salt gets infused through the whole seed, not just sprinkled on top. Here’s how… Put the clean, rinsed pumpkin seeds in a medium saucepan. For each cup of seeds, add two cups of water and 2 tablespoons of salt. Add a dribble of olive oil as well. Bring to a boil then simmer for about ten minutes. Remove from heat and drain. Then continue as with step 4 above.
  6. In a large pan, add a dash of oil along with the garlic, turmeric, fennel and ginger allowing to sweat over a low heat for 4-5 minutes stirring occasionally. Next add in the bay leaf and vegetable stock followed by the roasted pumpkin and onion.
  7. In batches transfer to a blender or use a hand blender to blitz until complete smooth.
  8. Check the seasoning and adjust if necessary. You can add a little extra stock if it’s a little thick.
  9. Once blitzed and smooth, serve with a dollop of yogurt, a sprinkle of chopped fennel tops. Green fennel seeds are amazing used to garnish this soup if you’re lucky enough to have fennel growing. Otherwise any herbs: parsley, coriander, chives etc will be good.
  10. Finish with a sprinkle of some of the salty delicious pumpkin seeds. Those that you don’t use will last for a few days in an airtight jar to be snacked on whenever the urge takes you.
  11. Serve with a big hunk of generously buttered bread.
Recipe Notes

Note: eat your pumpkin soup there and then or you can allow to cool and reheat when you’re ready to eat. It also freezes really well so you can make up a huge batch and freeze in convenient serving sized portions.

Including ginger and turmeric in your diet will help in keeping your immune system strong, amongst many other health benefits.