i ate dinner with lucas, lizzie, lisa and luciana on friday (so many L’s). we had pumpkin soup with ‘biscuits’ on a cold rainy sydney evening, with a tribute to the colour orange.

i’m still waiting for the photos, but it was a really hearty sustaining dinner. the biscuits/scones were excellent – perfectly risen and toasty. and followed up with a fish-shaped chocolate cake, another installment in my variations on the best-ever vegan chocolate cake recipe.

i got impatient today and decided to make pumpkin soup and scones again; the food box this week was also begging to be turned into a pumpkin soup. and a sunday trip to marrickville markets with mila lead to some random vege purchases to inspire me during the week…

this is how the pumpkin and fennel soup came in being.

small wedge pumpkin
half a large fennel
1 potato
half an onion
olive oil
salt and pepper
vege stock (i used a takeaway container full of home made stock from the freezer)

peel and chop the pumpkin and potato into 2cm pieces
slice the onion and fennel into thin slices
put them all in a casserole dish, coat with oil and salt and pepper and mix together
roast at about 200 degrees for 15 minutes

warm the stock in a saucepan
add the roasted pumpkin/potato/fennel/onion mix to the stock, and top up with enough water
boil until everything is super soft and blendable

blend it all until smooth, reheat and serve with ricotta on top, and fresh bread or savoury scones