BY: JOHN TEELING
1 medium pumpkin
1 large onion chopped
6 cloves garlic minced
2 medium potatoes diced
2 stalks celery chopped
2 large carrots chopped
1 quart chicken stock
2 tsp. curry powder
½ tsp. coriander
½ tsp. cumin
4 tblp. Butter
Crème fraiche for garnish
Italian flat-leaf parsley for garnish (optional)
Quarter pumpkin and scoop out seeds. Wrap pumpkin quarters in tin foil and bake at 350 degrees for 1 hour. When cooked scoop out flesh.
Meanwhile melt butter over medium heat and add vegetables. Cook for 5 minutes until starting to soften. Add spices and cook for 2 more minutes. Add pumpkin and chicken stock. Bring to a boil and reduce heat and simmer for 30 minutes. Puree mixture and season to taste with salt and pepper.
Serve with a dallop crème fraiche and garnish with the parsley.
2011 Calcareous Chardonnay or 2009 Grenache/Mourvedre
