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6 min read

Pumpkin Soup

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Suggested Wine Pairing: Seven Ranchlands Marsanne Roussanne

Serves 4-6

  • 1 lb pumpkin
  • 1/4 cup butter
  • 1/2 lb carrots, sliced
  • 1 onion, chopped
  • 1/2 lb tomatoes, chopped
  • 3 3/4 cups chicken stock
  • Salt and pepper to taste
  • Pinch of sugar
  • 12 crispy sage leaves*
  1. Preheat oven to 350 degrees.
  2. Cut pumpkin in half, remove all seeds
  3. Bake pumpkin until cooked through (about 1 hr.)
  4. Let pumpkin cool, remove flesh, and set aside.
  5. In a stock pot, sauté carrots and onions for 5 minutes
  6. Add tomatoes and heat through
  7. Add pumpkin and chicken stock and bring pot to a boil
  8. Reduce heat to simmer and cover for 20 mins
  9. Add salt, pepper, and sugar
  10. Remove from heat and let cool
  11. Transfer soup to blender and puree until smooth and then return to stock pot to warm
  12. Serve topped with croutons, crispy sage, and a glass of farmhouse red

*Heat 1 tbsp olive oil in a small sauce pan over medium-high heat. When oil is hot, add 4 sage leaves and fry for about 5 seconds per side. Do not let leaves brown. Transfer to paper towel. Repeat with remaining leaves.