Pumpkin and Avocado Oil Soup
By: Carrie Barr
Published: Friday, December 4, 2009 - 3:48am

Ingredients




1 sugar pumpkin
3 tablespoons Extra Virgin Avocado Oil
1 small onion, chopped
1 fennel bulb, diced
8 ounces potatoes, peeled, diced
14 ounces tomatoes, canned
4 cups vegetable stock

Preparation

1 Remove seeds, skin and cut into cubes. 2 Peel and cube potatoes. 3 Heat avocado oil in large saucepan. 4 Add chopped onion, fennel, potatoes, pumpkin cubes and cover. Cook on gentle heat for 10 minutes, stirring occasionally. 5 Add tomatoes, two-thirds of stock and seasoning. 6 Bring to boil, simmer and cover for 45 minutes. 7 Blend soup in batches in a food processor then through a sieve to make it smooth. Return to pan and add remaining stock. 8 Bring to boil, then serve with a drizzle of avocado oil, topped with marjoram or thyme for garnish.

About


Adapted from Recipeland.com