• Prep Thyme Kim

Spicy Fennel and Pumpkin Soup

Updated: Apr 8

Thanksgiving is approaching. Your guests may need a little something while waiting for the big meal. I make this soup in advance then heat up in a crock pot.


  • 1 medium yellow onion, diced

  • 3 celery ribs (save the green tops) @ ¾ cup chopped

  • 2 garlic cloves diced

  • 1 fennel bulb chopped (save fennel fronds - green tops, store in water)

  • 2 tablespoon cumin

  • 2 tablespoon coriander

  • salt to taste

  • 2 (15 ounce) organic pumpkin

  • 16 ounces chicken stock

  • 1 bay leaf

  • 1 teaspoon cayenne pepper (optional)

  • ½ cup roasted pumpkin seeds (garnish)

  • Baguette (optional)


  1. In one large pot, saute onions, celery, garlic and fennel about 5 minutes

  2. Add in salt, cumin and coriander, stir 2 minutes

  3. Add in pumpkin, stir 2 minutes

  4. Add in chicken stock and bay leaf, simmer 20 minutes (optional, add cayenne pepper). Taste, add more pepper if desired, add salt if it’s needed

  5. Remove bay leaf, then puree with hand blender or in batches through a blender

Note: you can make this a few days before the event. Just heat up on the day of, then add garnish per cup/bowl.