I don’t often have a craving for soup, but when I do I indulge. There is no one factor that will set of my inner soup instinct yearning, I know that weather conditions can inspire some but for me it’s random and yet specific.

I love the alchemy of a soup creation. Layers of flavour and infinite possibilities.

Soups are also fantastic to have stocked up in the freezer for future lunch and dinner options.

Here the sweetness of the onions, apple and to some extent the pumpkin are balanced with the use of a very savoury flavoured beef stock which is paired with the anise to add extra depth.

A good soup can nourish your body quickly, with the use of exceptional produce and bone broth you have a winning health combination. If you don’t have, can’t make or get your hands on bone broth, buy the best beef stock you can afford. It will make all the difference to the recipe and your body.

Pumpkin, Caramelised Onion, Fennel and Apple Soup

Serves 6-8 Prep Time 15 minutes Cooking Time 1hr

1/2 Pumpkin skin removed, in 3cm chunks (i used Jap Pumpkin)

2 small-medium onions sliced fine

2 cloves garlic crushed

2 tbsp olive oil

1 knob of butter (about 1tbsp)

1 medium fennel sliced

2 small seasonal apples (organic preferably) peeled and diced

salt and pepper

1 star anise

1 1/2 – 2 litres beef bone broth (or good quality beef stock)

Optional serving extras

Baby spinach leaves

1/4 cup raw pistachios chopped

1/4 cup pepitas

pomegranate seeds

coriander leaves

cold pressed olive oil

Place a heavy based sauce pan on a medium high heat, once to temperature add the olive oil and then add the onions.

Cook the onions whilst stirring until darkened and caramelised but not burnt. If the onions are sticking to the base of the pan add some of the beef stock in to the pan 1 tablespoon at a time.

Once the onions are cooked add the garlic and cook for 1 minute.

Follow with the knob of butter and the pumpkin ans fennel and stir to combine the ingredients. Allow the pumpkin to cook down and soften slightly stirring every now.

Once the pumpkin is beginning to soften add the stock in to completely cover the pumpkin, apple and fennel. Season lightly and add the star anise.

Bring to a simmer and then reduce the heat to low and cover. Allow the soup to gently cook and flavours meld for 1hr.

Remove from heat, remove the star anise, then allow to cool slightly before blending with either a stick blender or liquidizer. test for seasoning and correct if needed.

Serve topped with your favourite toppings. Can be kept in the fridge in an air tight container for 3 days or portioned and frozen for 1 month.

Notes:

If you have an aversion to apples, 1 pear would substitute nicely or feel free to leave them out entirely.