Pumpkin, Wild Fennel Seed & Mallow Soup

pumpkin soup small.jpg


1 fresh whole butternut pumpkin de-skinned and chopped into small chunks

2 brown onions chopped

250ml sour cream optional (leave out for vegan)

4 cups of Mallow leaves de stalked & chopped

Mallow flowers to garnish if available

2 tbsp Wild Fennel seeds

1 litre of vegetable or chicken liquid stock

(I use an organic vegan ‘chicken’ flavoured one

as it gives the soup a very rich flavour)

Water to top up liquid to cover pumpkin

Salt & pepper to taste


1. Put chopped pumpkin, onion, stock and water into a large pot

2. Bring to boil then add Mallow & Fennel seeds

3. Simmer on low heat until pumpkin is very soft. Test with a fork.

4. Add sour cream, salt & pepper then blend with a stick mixer

5. Garnish with Mallow flower if available and enjoy the wintery goodness

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Recipe, styling and image by Marnee Fox, as part of a Forage to Feast event.