Serves 4

  • 1 medium pumpkin or butternut squash, about 1-1/2 pounds
  • 2 Tablespoons olive oil
  • 1/4 cup minced shallots
  • 2 Tablespoons butter
  • 1/2 cup white wine
  • 3 cups chicken broth
  • salt and pepper to taste
  • 1/2 cup crème fraiche or sour cream
  • juice of 1 lime
  • 2 Tablespoons pumpkin seeds
  • freshly grated nutmeg
  1. Preheat oven to 375° F.
  2. Cut pumpkin in half. Remove seeds. Rub pumpkin flesh with olive oil. Place in a shallow pan, cut side down, with 1” water. Bake for 30 to 40 minutes, until flesh of pumpkin is tender. Cool.
  3. Scrape out pumpkin flesh.
  4. In a heavy soup pot, melt butter over medium heat. Add shallots and sauté until tender, about 5 minutes. Add wine, stir well and simmer an additional minute. Add the cooked pumpkin, broth, salt and pepper. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 10 minutes.
  5. Using a stick blender or food processor, purée until smooth.
  6. Whisk together the cream and lime juice.
  7. Serve soup in cups. Top with a dollop of the cream, a few pumpkin seeds and a little fresh nutmeg.

Wine Pairings:

This fall favorite, with its hints of nutmeg and lime, complements the layered light fruit and toast character of our medium-bodied Chardonnay. Try it with our Pinot Noir, too--the lighter red style has bright acidity that provides a delicious contrast to the rich creaminess of the pumpkin soup.


Pairs with: Acacia Chardonnay