Served at the 2013 Holiday Fare Wine Trail
¼ cup butter, unsalted
¼ cup onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can vegetable broth
½ cup water
½ tsp. salt
¼ tsp. pepper
1 (15 ounce) can pumpkin
1 (15 ounce) can sweet potatoes
1 ½ cups heavy cream
½ tsp. dried thyme
1 tsp. dried parsley
½ tsp. allspice (optional)
1/8 tsp. paprika
1/8 tsp. Cajun seasoning
Ground cinnamon, garnish
Additional cream, garnish
Toasted pumpkin seeds, garnish
Melt butter in a 3-quart saucepan until sizzling. Add onion and garlic; cook over medium heat until onion is softened (2-3 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook for 15 minutes. Stir in pumpkin, sweet potatoes, cream, thyme, parsley, allspice, paprika and Cajun seasoning. Heat through, 5 minutes.
For a smooth texture, transfer mixture to a food processor (in batches, if necessary) and process until smooth or mash with a potato masher for a rustic consistency. Return to saucepan. Serve warm. Top with a drizzle of cream, pinch of cinnamon and toasted pumpkin seeds.
Serve with Adam Puchta Winery Traminette.
Savory Pumpkin Soup from Adam Puchta Winery, Holiday Fare Wine Trail 2013
