Perfect for Fall, this decadent soup brightens up any meal and pairs beautifully with many of our wines, especially our Ingenue! Download Recipe PDF
1 can pumpkin puree
4 tablespoons oil
1 medium onion, sliced
1 tablespoon herbes de provence
1 large carrot, peeled and sliced
1 large potato, peeled and sliced
5 cups chicken stock
½ cup heavy cream
Salt and ground white pepper
How To Make
In a large soup pot over medium-low heat, heat oil. Add onion and sauté until tender, about 5 minutes.
Add carrot, potato, herbs, pumpkin meat and enough chicken stock or water to barely cover. Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth.