Pumpkin Soup with Chardonnay

This is THE FAVORITE recipe from our Friendsgiving, Live Virtual Culinary Event.
(you can still get the replay until December 2nd – friendsgiving replay)

Thanks to Chef Martin Hoellrigl of Capitola Garden Feast
for generously sharing his talents and expertise for this event and with you.

Ingredients:

• 2 cups pumpkins or butternut squash
• 1 Tbsp olive oil
• ½ cup onion
• 3 cloves garlic
• 1 cup vegetable broth
• 1 cup cream
• 1 cup chardonnay
• 2 Tbsp maple syrup
• ¼ tsp each sea salt, black pepper, cinnamon, nutmeg

Directions:

1. Peel the pumpkin or squash, remove seeds, and seed structure, and cut into walnut size pieces.
2. To enhance flavors, you could roast the pieces on a lightly oiled pan at 400 degrees for 20 minutes with local honey or maple syrup (optional).
3. If you skip step 2, in a large pot combine all ingredients and simmer for 20 minutes or until soft.
4. If you roast the pumpkin, combine all ingredients in a large pot with the roasted pumpkin and bring to a boil.
5. Transfer into a blender and puree.
6. Taste, and add any additional seasoning before serving.
7. Decorate with pumpkin seed oil, ginger bread croutons, or herbs