My husband bought some pumpkin in the market, so I improvised with this easy, tasty soup for our holiday meal. I got the idea to use wine from a recipe in The New Vegetarian Epicure, but I didn’t have leeks or some of the other ingredients called for. The sweetness of the wine complemented the pumpkin, and there was no need for additional sugar.
Pumpkin Soup with Wine and Rosemary
- 1 tablespoons oil
- 1 large onion, chopped
- 500 grams (1 lb.) pumpkin peel removed.
- 1/2 cup semi-dry white wine
- 1 sprig rosemary
- Water to cover (or broth)
- Salt and pepper to taste
- Cream for serving (optional)
- Saute the chopped onions in the oil for 5 minutes, until soft.
- Chop pumpkin into one inch chunks, or use canned pumpkin puree.
- Add the rest of the ingredients, along with water to cover.
- Bring to a boil, lower heat, and cook until pumpkin is soft, about 15 minutes.
- Remove rosemary. Mash pumpkin with a fork or use an immersion blender or food processor to blend the soup. Adjust tastes, adding salt or pepper.
- Add a teaspoon of cream to each bowl before serving. You can try milk or yogurt instead.
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Photo credit: Florian Schroiff