Pumpkin-Fennel Potage

A single potato gives this pumpkin version a rich, creamy texture.

1  Heat oil in large saucepan or Dutch oven 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 browned, stuck-on bits. Stir in 4 cups water, pumpkin purée, potato, garlic, tomato paste…

A single potato gives this pumpkin version a rich, creamy texture.

1  Heat oil in large saucepan or Dutch oven 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 browned, stuck-on bits. Stir in 4 cups water, pumpkin purée, potato, garlic, tomato paste…