Pumpkin and Winter Vegetable Soup

Cooking Instructions

1. Heat the oil in a large nonreactive saucepan until a spray of water dances on the surfacex Then add the onion and garlic and stir for 2 or 3 minutes or until they wilt. Add the wine and bring to a boil. Reduce the heat slightly and continue cooking until the liquid reduces to 2 tablespoons, stirring frequently to make sure the onions don't scorch. This reduction makes the onions more flavorful than if you simply add wine to the soup.

2. Add the carrots, turnip, pumpkin, stock and cayenne. Bring to a boil, reduce the heat and simmer for about 40 minutes or until the vegetables are quite tender. Puree half the mixture in a blender or food processor and stir it back into the soup. Reheat if necessary and season to your taste with salt and pepperx Lightly toast the bread and cut it into diagonal quartersx Serve in bowls and tuck the toast around the edge.

Wine Pairing(s)

Cantina Terlan Sauvignon Winkl

Alois Lageder Pinot Bianco

Remo Farina Bianco di Custoza

Cavalchina Bianco di Custoza

Alois Lageder 'Vogelmeier' Moscato

Maculan Pino & Toi

Velio Pinot Grigio

Tamellini Soave

Seiterre Tenuta San Leone

Stival Pinot Grigio