I LOVE pumpkin soup. Recently I discovered that pumpkin and fennel are a match made in heaven. Here is one of the fruits of that marriage :).

Ingredients:

1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
2 cm piece fresh ginger, peeled and minced
1 cup water or low-sodium vegetable stock
1 bunch fennel, trimmed and finely sliced (retain some of the fronds for garnish)
6 cups water or low-sodium vegetable stock, extra
2 cups split red lentils, rinsed thoroughly
600 g pumpkin – the most flavourful variety you can find, e.g. Jap
1 medium carrot, diced
1 large zucchini, diced
3 cups water or low-sodium vegetable stock, extra
Freshly ground black pepper
1/2 tsp ground nutmeg
1 tsp allspice
1 tsp turmeric powder
2 tsp Mrs Dash Garlic & Herb Seasoning Blend (order from iHerb) or garlic powder
1 tsp cinnamon

Garnish

1/2 cup plain soy yoghurt (I make my own using Bonsoy and dariy-free yoghurt culture
Reserved fennel fronds

Method:

Place a large saucepan or soup kettle over medium-high heat until it reaches the mercury ball stage (i.e. water flicked into the pan rolls around like a mercury ball before evaporating). Add onion and sauté briskly until it starts to turn golden. Add garlic and ginger and sauté for another 20 seconds.

Carefully pour 1 cup water or stock into the side of the pan, to avoid scalding, and stir to lift juices off the bottom of the pan. Add fennel, reduce heat, and simmer, covered, for 5 minutes, stirring occasionally and adding additional water or stock if it starts to stick to the bottom of the pan.

Add 6 cups water or stock and lentils, cover and simmer for 10 minutes.

Add all remaining ingredients and simmer, covered, for 25 minutes or until all vegetables are tender.

Use an immersion blender, or allow to cool for 10 minutes then transfer to a  blender and purée until smooth.

Garnish with soy yoghurt and fennel fronds.