- Prep time
- 1 hour PT1H
- Cook time
- 30 minutes PT30M
- Serves 6
Enjoy the traditional fall flavor of pumpkin! With hints of spice, citrus and cream, this soup matches well with most medium to bold white wines, especially those with nuances of crisp apple, pear and toasty oak. Try this creamy, flavorful soup to warm you up as the weather turns cold.
- 1 small pumpkin (approx. 2 lbs.) or 2 cans pumpkin purée
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 4 cups chicken broth
- 1 cup orange juice
- 1 tablespoon thyme
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 2 tablespoons maple syrup
- ¾ cup Chardonnay or dry white wine
- Kosher or sea salt and cracked black pepper to taste
- 1 cup heavy cream or half-n-half
- Crème fraîche and thyme sprigs for garnish
(Skip this step if using canned pumpkin purée.) Cut pumpkin in half, scoop out seeds and place cut-side down on a lightly oiled baking sheet. Bake pumpkin in oven at 400ºF for about 1 hour or until the flesh is soft. Remove from oven, allow pumpkin to cool completely, then peel and chop.
In 8-quart pot, sauté onion in hot butter until translucent. Add garlic and sauté just 2 minutes. Add pumpkin, chicken broth, orange juice, thyme, nutmeg, allspice, maple syrup and wine. Bring to simmer and cook for 10 minutes.
Process in blender until completely smooth, which you may have to do in two batches. Pour back into pot and add heavy cream. Bring back to simmer over low heat. Season with salt and pepper. Remove from heat; serve hot or chilled, garnished with fresh thyme sprigs and a dollop of crème fraîche.
This Pumpkin Soup makes a wonderful addition to a holiday supper, late-afternoon meal or Sunday brunch!
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. roastroast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire. pureepuree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique. mincemince: to chop into very small pieces. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large). chop (I)chop (I): to cut into pieces of roughly the same size.
An ancient natural mutation of Pinot Noir, Pinot Gris can vary dramatically in taste depending on where it is grown. In the Tre Venezie in Italy, where it is known as Pinot Grigio, it is often a simple, light, crisp wine. However, Italian Pinot Grigio shows little similarity to the majestic, lavish, sometimes spicy Pinot Gris of Alsace. The aromas of Pinot Gris suggest peach skins or orange rind. Pinot Grigio is currently the best-selling imported wine in the United States, and it's fun to say too!
A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).