Pumpkin, Pear, Leek and Fennel Soup
Updated: Nov 14
4 cups of cubed Pumpkin
4 medium pears, cored and chopped
2 medium leeks, light green to white parts, sliced
1 small fennel bulb, chopped
3 tablespoons unsalted butter
1 tablespoon minced fresh ginger
Salt and Pepper to taste
4 to 6 cups of water
In large saucepan melt butter.
Next, add leeks and fennel and saute until soft.
Now add the balance of ingredients, add water, starting with 4 cups. You want the water to be 1 to 1 1/2 above the contents, add more water if need. Bring to a boil, reduce heat, and cover. Simmer for about 1 hour until pumpkin and pears are soft. Remove from heat.
Once cool enough to handle, puree soup in batches in a Cuisinart or by another method, until smooth and creamy. Return to saucepan and keep warm until ready to serve. If the soup is too thick for your liking, thin with water.
Garnish with yogurt.