Coconut Pumpkin Soup
2008 Sauvingon Blanc
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1. Sautee onion, carrots, celery, garlic, ginger, leeks, and jalapenos with ¼ cup olive oil until tender.
2. Scoop out the pumpkin and add to the mix (don’t use the skin of the pumpkin). Add the remaining ingredients and let simmer for about 30 minutes.
3. Remove from heat and let cool for about 45 minutes, then blend in batches until smooth and creamy in appearance. Only fill the blender halfway to avoid spraying soup. After blending, bring the soup back to desired heat and adjust salt content. Always add salt slowly as it’s easier to add than to remove.
4. Ladle into bowl and garnish with crème fraiche, toasted pumpkin seeds, and a drizzle of pumpkin seed oil (can be tricky to find the oil, but well worth the search).