Crush fennel seeds in a mortar and briefly sauté with the onion and a little olive oil in a large pot.
The shredded pumpkin, the potatoes, the apple and the garlic into slices and cook with the broth – 500 ml – deglaze. The vegetables simmer for about 30 minutes until it is very soft.
The vegetables with a potato masher in the broth crushed. The soup should then be thick and creamy. Season with salt and pepper.
Serving: Pour the soup on the plate and give 2-3 teaspoons of mascarpone cream on it. Drizzle with a little olive oil and add Parmesan cheese. Serve with fresh ciabatta bread and a look – even if only in thought in the Tuscan countryside