John Teeling
November 7, 2012 | Food | John Teeling

Curried Pumpkin Soup

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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.


Calcareous Wine Pairing Recommendation:


2011 Calcareous Chardonnay or 2009 Grenache/Mourvedre



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