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Roasted Pumpkin Soup with Caramelized Apples & Fennel

A rich and cozy roasted pumpkin soup with sweet caramelized apples, fennel, and a hint of chile, all brought together in a pressure cooker for a comforting bowl in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 220 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 baking pumpkin halved and roasted
  • ½ cup fennel bulb sliced thin
  • 2 onions sliced thin
  • 3 apples cut into chunks
  • 3 cloves garlic minced fine
  • 1 red chile for a little heat
  • 4 to 6 cups soup stock depending on broth depth you want
  • Salt and pepper to taste
  • Yogurt or cream for garnish
  • Fresh sage leaves for a bright finish

Instructions
 

Instructions

  • Preheat oven to 400°F. Cut pumpkin in half, remove seeds, place cut side down on baking sheet, and roast 30-40 minutes. Scoop out flesh when cool.
  • Set pressure cooker over medium heat with oil. Add onions and fennel. Sauté 10 minutes until soft and translucent.
  • Add garlic, chile, and apple chunks. Cook 5-7 minutes until apples soften and begin to caramelize.
  • Add roasted pumpkin flesh. Stir to combine well.
  • Add 4 cups soup stock (add more for thinner consistency). Stir and do not overfill pressure cooker.
  • Lock on lid, bring to pressure. Simmer 15 minutes under pressure.
  • Perform quick pressure release. Open lid carefully.
  • Using an immersion blender, blend soup until smooth.
  • Season with salt and pepper to taste.
  • Serve warm with yogurt or cream and garnish with fresh sage.

Notes

To save time, use pre-roasted pumpkin or swap red chile for cayenne. Store leftovers in the fridge or freezer for a quick cozy meal later.