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Preheat oven to 375°F. Cut off and discard tough fennel stalks, reserving the feathery tops. Remove any wilted outer layers and cut a thin slice from base of bulb. Cut fennel bulb and tender stalks into 1/2-inch slices, removing core (if desired). Snip feathery tops; set aside.
In a 13-by-9-inch baking pan, spread sliced fennel and onion in an even layer. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast for about 25 minutes or just until vegetables are tender.
Transfer roasted fennel and onion to a large saucepan. Add broth and potato. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until potato is tender. Cool slightly.
Place one-third of the fennel mixture in a blender or food processor. Cover and blend or process until smooth. (Use caution blending hot ingredients.) Transfer to a bowl. Repeat two more times with the remaining fennel mixture. Return all of the fennel mixture to the saucepan. Stir in half-and-half (or cream or milk), grapefruit juice and cumin. Heat through. Season to taste with white pepper and additional salt.
Meanwhile, in a small skillet, cook fennel seeds over medium-high heat for about 3 minutes or until light brown and fragrant, stirring frequently.
Ladle soup into bowls. Garnish with fennel tops and toasted fennel seeds. If desired, serve with croutons.