Pumpkin Carrot Fennel Soup with Roasted Pepitas

Why this recipe is good:
This warming soup is perfect for the cooler weather and makes excellent use of your pumpkin harvest. The fennel adds a sophisticated, subtle anise flavor that complements the sweetness of pumpkin and carrots beautifully. The roasted pepitas (pumpkin seeds) add a lovely textural contrast and you can make them while the soup simmers. This is a hearty, nutritious one-pot meal that's both comforting and elegant.

425g can pumpkin puree (or use your fresh pumpkin - about 450g cooked)
1 tablespoon extra virgin olive oil
2 medium carrots, quartered and diced
½ large yellow onion, diced
1 celery rib, halved and diced
½ medium fennel bulb, thinly sliced
1 medium granny smith apple, peeled and diced
1 small shallot, diced
2 cloves garlic, minced
1 medium sweet potato, peeled and diced into 1.25cm pieces
2 tablespoons apple cider vinegar
1.2 litres vegetable broth
¼ teaspoon cinnamon
½ teaspoon ground ginger
½ cup heavy cream
½ cup milk
Fresh parsley for garnish

For the Pepitas:
1 cup raw pepitas
½ teaspoon extra virgin olive oil
Pinch of coarse salt

For the Pepitas:
Preheat oven to 200°C. Toss all ingredients in a small bowl until coated. Pour onto a baking tray and arrange into a single layer. Bake for 5 minutes until toasted. Let cool completely.

For the Soup:
Heat olive oil in a large pot over medium-high heat. Add carrots, celery, onion, and shallot to the pot and cook 4-5 minutes, until softened.

Stir in apples, fennel, and garlic. Cook 1 minute, until garlic is fragrant.

Pour in apple cider vinegar and cook 1 minute, scraping up any browned bits on the bottom of the pan.

Add pumpkin puree, sweet potato, vegetable broth, cinnamon and ground ginger, stirring to combine. Bring to a boil, reduce to a simmer, and cover for 30 minutes, stirring occasionally, until sweet potato is soft.

Remove from heat and, while stirring, pour in cream and milk. Stir until completely combined.

Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add salt and pepper to taste.

Garnish with roasted pepitas, fresh parsley, and a swirl of cream.

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