Roasted Pumpkin Soup

Roasted Pumpkin Soup

Recipe Courtesy of St. Supéry Estate Chef
Serves 4-6 Bowls

INGREDIENTS

4 tablespoons olive oil, divided
One 4-pound sugar pie pumpkin
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
Kosher salt, to taste
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
Dash cayenne pepper (optional, if you like spice)
Freshly ground black pepper
4 cups vegetable broth
½ cup full fat coconut milk or heavy cream
2 tablespoons maple syrup or brown sugar
¼ cup toasted pepitas

INSTRUCTIONS

Preheat oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Carefully halve the squash and scoop out the seeds. (You can roast the seeds if you would like, however they are not included in this recipe.)

Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set squash aside to cool slightly.

Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkin and discard the skin.

Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using) and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, to give the flavors time to meld.

While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.

Once the squash mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents from the pan to a blender.  Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches. Taste and adjust if necessary.  Ladle soup into individual bowls. Sprinkle pepitas over the soup and serve.

Wine Pairing: 2014 Napa Valley, Dollarhide Estate Vineyard Chardonnay

Creamy, puréed soups are a great complement to the buttery roundness of chardonnay.  Because our Dollarhide Estate Vineyard Chardonnay retains nice acidity, it can stand up to richer foods and cleanses the palate between bites, enabling you to keep eating, refreshed and able to discover new flavors with each spoonful.

Serves As

First Course

A great wine to celebrate

Holidays

Pairs nicely with

2014 Napa Valley, Dollarhide Estate Vineyard Chardonnay

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