Roasted Pumpkin Soup with Ginger Creme Fraiche
Serve with St. Supéry St. Supéry Sauvignon Blanc
4 cups pumpkin - peeled and cut into 1/2 inch dice
6 cups chicken stock
1/2 cup St. Supéry Sauvignon Blanc
1 cup heavy cream
1 cup sliced leeks - white part only
1 clove garlic - minced
1 bay leaf
1/4 teaspoon freshly ground nutmeg
2 tablespoons fresh lemon juice
salt & pepper to taste
Preheat oven to 375 degrees.
Toss the squash in olive oil to coat, season with salt & pepper and roast on a parchment lined baking sheet for about 45 minutes or until soft. In a large saucepan cook the leeks in olive oil until tender. Add the squash, chicken stock, wine, bay leaf and bring to a boil. Reduce to a simmer and cook for 20 minutes. Remove the bay leaf and puree with a hand held blender or food processor. Add the nutmeg, lemon juice and stir in the cream. Adjust the seasonings and ladle into bowls. Garnish with a dollup of ginger crème fraiche.
8 ounces creme fraiche or sour cream
3 pieces of ginger about 2" each
Peel the ginger and mince in a food processor. Place the minced ginger in cheesecloth or a tea towel and twist to squeeze out the juice. Whisk the ginger juice little by little, tasting with each addition, into the crème fraiche and refrigerate for at least an hour.