Roasted pumpkin and fennel soup

Ingredients for 4 servings:

• 1 small butternut squash(s) approx. 1 kg
• 1 m.-large fennel bulb(s)
• 1 m.-sized onion(s)
• 4 garlic cloves
• 4 tbsp olive oil
• 750 ml chicken broth
• 100 ml cream
• salt and pepper
• 2 tsp coriander seeds
• 2 tsp oregano
• 1 tsp fennel seeds
• 2 small chili peppers, dried
• 1 tsp sea salt, coarse
• 1 tsp peppercorns
• Croutons for sprinkling
• Roasted pumpkin seeds for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with butternut squash and lots of flavors

Preheat the oven to 200°C (top/bottom heat). Rinse, divide, and deseed the butternut squash; peeling is not necessary. Cut the squash flesh into large cubes. Chop the fennel into pieces and cut the onion into eighths. Crush the garlic cloves. Finely pound the spices for the seasoning mix in a mortar and pestle. Line a baking sheet with baking paper. Spread the vegetables on top and toss with the spice mix and olive oil. Roast everything in the preheated oven for about 40 minutes, until lightly browned. Remove the vegetables from the oven and transfer to a saucepan. Add the broth and mix everything with a hand whisk. Stir in the cream and season the soup to taste with salt and pepper, if desired. Serve the soup sprinkled with croutons and toasted pumpkin seeds. For a vegan version, use vegetable broth and coconut milk.