Preheat the oven to 375° F and set two racks evenly apart. Cut each pumpkin in half horizontally, scoop out the seeds and put them in a small mixing bowl. Scrape out most of the stringy pulp from the pumpkin and discard. . Spread 1/2 teaspoon of butter inside each pumpkin half and then season them with salt and pepper. Place the pumpkin halves cut side-down in a baking dish large enough to hold all four (divide them between two baking dishes if they don’t fit in one). Add enough of the water to go 1/2 inch up each pumpkin half.
Toss the pumpkin seeds with 1 teaspoon of the olive oil and spread them out on a baking sheet. Transfer the pumpkins and the seeds to the oven. Bake the seeds on the bottom rack for 15 minutes, or until they begin to brown. Remove from the oven, season with salt and set aside.
Put the pumpkins on the top rack in the oven and bake them for about 45 minutes, or until the skins turn a deep orange and the flesh is tender. Remove from the oven and set aside to cool. When the pumpkins are cool enough to handle, scoop out the flesh and discard the skins. Reserve the pumpkin flesh and baking liquid.
Heat a Dutch oven or large heavy bottomed saucepot over medium-low heat and add 1 tablespoon olive oil. Add the onion and garlic and sweat for 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat for 15 minutes more. Add the white wine and simmer to reduce almost all of the liquid. Add four cups of chicken stock, reserved liquid and the pumpkin flesh. Bring to a boil, then reduce heat and simmer for an 1 1/2 hours.
Puree soup with immersion blender. Serve drizzled with gastrique.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.48 Kcal (1396 kJ)
Calories from fat	223.61 Kcal
		% Daily Value*
Total Fat	24.85g	38%
Cholesterol	51.24mg	17%
Sodium	1602.32mg	67%
Potassium	397.35mg	8%
Total Carbs	20.54g	7%
Sugars	12.15g	49%
Dietary Fiber	2.48g	10%
Protein	1.65g	3%
Vitamin C	20.8mg	35%
Vitamin A	0.2mg	8%
Iron	0.4mg	2%
Calcium	54.4mg	5%

Amount Per 100 g
Calories	52.31 Kcal (219 kJ)
Calories from fat	35.08 Kcal
		% Daily Value*
Total Fat	3.9g	38%
Cholesterol	8.04mg	17%
Sodium	251.36mg	67%
Potassium	62.33mg	8%
Total Carbs	3.22g	7%
Sugars	1.91g	49%
Dietary Fiber	0.39g	10%
Protein	0.26g	3%
Vitamin C	3.3mg	35%
Iron	0.1mg	2%
Calcium	8.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.2

Points
9

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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