Soups
Wine Country Pumpkin Soup
West Wines
1000 Dry Creek Road
Healdsburg, CA 95448
westwines.com
- RECIPE YEAR: 2026
- RECIPE BY: Chef Helena, https://www.helenaskitchen.com/
- YIELD: Serves 8
- PAIRS WELL WITH: West Crest Cuvee
A sumptuous warm soup to be served sour creme and hot bread and a glass of wine, We add some Sauvignon Blanc to the soup and of course pair it with West Crest Cuvee (Cabernet/Merlot blend) which picks up the velvety caramelization of the pumpkins or West Sauvignon Blanc. which is a great fresh counter point to the hearty soup.
Ingredients:
- 5-6 lb sugar pumpkin medium diced
- 2 sweet potato medium diced
- 1 white onion small diced
- 4 cloves garlic small diced
- 2 carrots small diced
- 2 chalks celery small diced
- 1 cup white wine
- 4 cups vegetable stock
- 2-4 cup water to desired thickness
- 1/2 lime zest and juice
- 1 tbsp ginger grated
- 1 tbsp cognac/brandy
- salt to taste
- pepper to taste
- 1/2 cup olive oil for tossing vegetables
- 1 cup sour creme for serving
- warm bread for serving
Recipe Directions:
1. Wash and peel vegetables, cut pumpkin and potatoes in medium size dice, cut onion, carrot and celery in small dice, toss all with olive oil and light salt and pepper. 2. Roast in oven 350 C until light caramelization occurs and vegetables have no crunch, approximately 20-30 minutes. 3. Puree vegetables in food processor or blender with a cup of water. 4. Transfer over to a pot on the stove and add wine and stock, lime, ginger, cloves, and add water to the soup consistency of your liking. Bring to boil and lower to simmering. Keep stirring while simmering 20 to 30 minutes and add water if soup is getting too thick. 5. Taste off with salt and pepper. Remember that your soup always tastes better the next day. 6. Serve with a little sour cream on top and a warm bread on the side to dip in.
