1 medium sweet onion, chopped
1 large fennel bulb, cored and chopped
3 cups low-sodium vegetable broth
3 Granny Smith apples, cored and chopped
¼ tsp. ground ginger
¼ tsp. dried tarragon
¼ tsp. dried thyme
¼ tsp. fine sea salt
Pinch freshly ground black pepper
¼ cup toasted pumpkin seeds or sunflower seeds
Heat a large saucepot over medium heat until hot.
Add onion and fennel; cook about 8 minutes or until beginning to brown and stick to the pan.
Stir in broth, 1 cup water, apples, ginger, tarragon, thyme, salt and pepper; bring to a boil over high heat.
Reduce heat to medium and simmer about 35 minutes, or until fruit and vegetables are very tender, stirring occasionally.
Carefully transfer soup to a blender and puree in batches until smooth. Ladle soup into bowls; garnish with seeds.