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

Savory Pumpkin Soup from Adam Puchta Winery, Holiday Fare Wine Trail 2013

 

 

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