Submitted by Chef Robin Lehnhoff-McCray, Valley of the Moon WineryIt is finally fresh pumpkin season, one of my favorite times of year for soup. This pumpkin soup recipe is prepared with fresh pumpkin along with good quality curry spices. These flavors pair perfectly with the light floral, fruity notes that the Pinot Blanc embraces and finishes nicely with the coconut milk to add balance to the wines acidity.
Ingredients:
Directions:
Melt butter in soup pot. Add pumpkin, onion, celery, carrots and garlic. Cook until soft. Add the wine, curry, seasonings and let simmer for 15 minutes. Add chicken stock and coconut milk and let cook another 20 minutes. Remove from heat and puree in blender. Reheat before serving.
Serves 8-10
- 4 T unsalted butter
- 2 lbs. Fresh pumpkin, skinned, seeded and diced
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup diced carrots
- 1 T chopped garlic
- 1 cup Valley of the Moon Pinot Blanc
- 4 tsp curry powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 8 cups chicken stock (or vegetable)
- 1 can coconut milk
Directions:
Melt butter in soup pot. Add pumpkin, onion, celery, carrots and garlic. Cook until soft. Add the wine, curry, seasonings and let simmer for 15 minutes. Add chicken stock and coconut milk and let cook another 20 minutes. Remove from heat and puree in blender. Reheat before serving.
Serves 8-10
Leave a comment