Pumpkin & Avocado Oil Soup
Submitted by Olivado
Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
This velvety pumpkin soup gets its richness from an unexpected source: avocado oil. Buttery and high in heart-healthy fats, it stands in for butter or cream, sautéing the vegetables and finishing the bowl with a glossy drizzle, all while keeping the soup light and dairy-free.
Fennel is the quiet co-star. Diced and softened alongside the onion and potato, it lends a gentle, anise-like sweetness that lifts the pumpkin and keeps it from tasting flat. The potato, meanwhile, adds body so the blended soup turns thick and creamy without any cream.
Sweating the vegetables covered for ten minutes before the stock goes in coaxes out their natural sweetness. Then a long simmer softens everything for the blender.
The finishing step is what makes it restaurant-smooth: blend, then pass the soup through a sieve to strain out any fibers, leaving a silky, elegant texture. A drizzle of avocado oil and a little fresh thyme or marjoram on top, and it’s a starter worth serving to guests.
Pro Tips
- Sweat the vegetables covered first; it builds sweetness before the stock dilutes things.
- Pass the blended soup through a sieve for a truly silky, professional texture.
- Hold back some stock and add it after blending to dial in the consistency.
- Finish each bowl with a drizzle of avocado oil for richness and shine.
Variations
- Add a knob of fresh ginger or a pinch of curry powder.
- Swirl in coconut milk for a creamier, richer soup.
- Top with toasted pumpkin seeds for crunch.
Ingredients
Directions
Remove seeds, skin and cut into cubes.
Peel and cube potatoes.
Heat avocado oil in large saucepan.
Add chopped onion, fennel, potatoes, pumpkin cubes and cover. Cook on gentle heat for 10 minutes, stirring occasionally.
Add tomatoes, two-thirds of stock and seasoning.
Bring to boil, simmer and cover for 45 minutes.
Blend soup in batches in a food processer then through a sieve to make it smooth. Return to pan and add remaining stock.
Bring to boil, then serve with a drizzle of avocado oil, topped with marjoram or thyme for garnish.
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