Roasted Pumpkin, Fennel & Ginger Bone Broth Soup

One of our seasonal favourites — easy to make, gut-loving, and loaded with minerals, this comforting soup is made with our organic dehydrated bone broth for deep flavour and immune support.

Ingredients:

• 1 tbsp olive oil or bone broth tallow

• 1 small fennel bulb, sliced

• 1 brown onion, chopped

• 2 garlic cloves, minced

• 1 tbsp freshly grated ginger

• 500g pumpkin (butternut or jap), peeled and chopped

• 1 medium carrot, chopped

• 1/2 tsp turmeric powder

• 2 cups water

• 1 tbsp Tonemade Beef or Chicken Bone Broth powder

• Salt and pepper to taste

• Optional: a dash of coconut milk for extra creaminess

• Toasted pumpkin seeds or fennel fronds to serve

Method:

1. In a large pot, heat the olive oil or tallow over medium heat. Sauté the fennel and onion until softened.

2. Add garlic, ginger, and turmeric. Cook for another minute until fragrant.

3. Add pumpkin, carrot, water, and bone broth powder. Stir to combine and bring to a simmer.

4. Cover and simmer gently for 20–25 minutes, or until vegetables are soft.

5. Use a stick blender (or transfer to a blender) to puree until smooth. Add coconut milk here if using.

6. Season to taste with salt and pepper.

7. Serve warm, topped with toasted seeds or fennel fronds for crunch and colour.