Pumpkin-Fennel Potage

By devogirl

Makes 6 cups
Potage is the French term for a blended soup that's usually served at the start of a meal. A single potage gives this rich, creamy texture-without the heavy cream.

Per 1-cup serving 117 CAL; 2g Prot; 5g total fat (4g sat fat); 18g carb; 0mg chol; 18mg sod; 2g fiber; 6g sugars Vegetarian and Gluten free

Ingredients

• 2 Tbs. olive oil
• 1 medium onion, coarsely chopped (1 1/2 cups)
• 1 medium bulb fennel, trimmed, fronds reserved, cut into 1-inch chuncks (1 1/2 cups)
• 1/4 cup white wine
• 2 cups pumpkin puree or canned pumpkin
• 1 medium Yukon Gold potato (5 oz.), peeled and cut into chunks
• 2 cloves garlic, peeled
• 1 Tbs. tomato paste
• 2 tsp, Italian seasoning
• Roasted, salted pepitas (pumpkin seeds) for garnish optional

Preparation

Step 1

1. Heat oil in large saucepan 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 stuck-on bits. Stir in pumpkin puree, potato, garlic, tomato paste, Italian seasoning, and 4 cups water. Season with salt and 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 soft.

2. Puree soup in batches in blender or food processor until smooth, adding more water if necessary to obtain desired consistencey. Reheat as needed, and serve garnished with fennel fronds and pepitas (if using).