Butternut, fennel and ginger soup with toasted pumpkin seeds – Food & Home Magazine
Vegan, easy, quick and delicious, this butternut, fennel and ginger soup with toasted pumpkin seeds has it all! A wonderful and filling dinner dish.
Ingredients
- olive oil
- 3 sliced leeks
- 1 peeled and minced garlic clove
- 3cm-piece finely grated ginger
- 1 diced fennel bulb (reserve a handful of leaves to garnish)
- 700g diced butternut
- 750ml (3 cups) vegetable stock
- salt and freshly ground black pepper to taste
- toasted pumpkin seeds
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