You are here: Home » Recipes » Fantastic Fennel Pumpkin Soup Fantastic Fennel Pumpkin Soup Recipe by American Profile Yield 6 servings A savory soup made with fresh pumpkin and mushroom PrintEmail "I created this recipe for Thanksgiving. It is fast and easy - a blessing in itself for holiday meal preparations - and it tastes like a gourmet soup from a nice restaurant." Ingredients 1 tablespoon olive oil1 large fennel bulb, trimmed and chopped1 cup chopped onions4 medium garlic cloves, minced3 cups chicken or vegetable broth One 16-ounce can pumpkin2 teaspoons chopped thyme leaves Salt2 cups chopped fresh shiitake mushrooms caps2 ounces Parmesan Instructions Heat 2 teaspoons of the olive oil in a Dutch oven over medium heat. Add the fennel and onions and cook, stirring frequently, until the vegetables are tender, about 15 minutes. Add the garlic and cook 15 seconds, stirring constantly. Remove from the heat. Combine the fennel mixture, 1 cup of the chicken broth, and the pumpkin in a blender. Puree, tightly covered, until smooth, scraping down the sides occasionally with a rubber spatula. Return the fennel mixture to pan and add the remaining 2 cups broth and the thyme. Cook over medium-low heat for 10 minutes, stirring frequently. Season with salt. Heat a skillet over medium heat. Add the remaining 1 teaspoon of olive oil and tilt the skillet to lightly coat the bottom. Add the mushrooms caps and cook for 5 minutes, stirring frequently. To serve, spoon the soup into individual bowls and sprinkle with the mushrooms. Using a vegetable peeler, shave the cheese over each serving. Recipe by Margee Berry, Trout Lake, Wash.