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Potage is the French term for a thick, blended soup that’s usually served at the start of a meal. A single potato gives this vegan pumpkin potage recipe a rich, creamy texture — without the cream. Fennel gives the soup a sophisticated, anise-like flavor that compliments the rich pumpkin and a bit of tomato paste keeps things from getting too heavy.
While we can certainly imagine setting down to a big bowl of this on a chilly evening and enjoying it all on its own, it certainly shines as intended, as the first course of an elevated cold-weather dinner menu. Consider serving it for a harvest-time gathering before the lentil-nut loaf and butternut lasagna hit the table.
Vegan Fennel and Pumpkin Potage
1. Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and cook 7 to 10 minutes, or until beginning to turn deep brown, stirring occasionally. Add white wine, and stir to deglaze pan, scraping up any browned, stuck-on bits.
2. Stir in 4 cups water, pumpkin purée, potato, garlic, tomato paste, Italian seasoning, and 3 cups water. Season with 1 tsp. salt and ¼ tsp. black pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 30 minutes, or until potatoes and fennel are very tender.
3. Purée soup in batches in blender or food processor until smooth, adding more water or broth if necessary to obtain desired consistency. Reheat as needed, and serve garnished with fennel fronds.
- Serving Size per 1-cup serving
- Calories 117
- Carbohydrate Content 18 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 18 mg
- Sugar Content 6 g