Pumpkin Soup

Visiting the Orange Grove Organic Markets in Rozelle, the Autumn pumpkins looked just so perfect, so seasonal... dusky skins and just the right rap-rap tone when we knocked our knuckles against their sides...


Pumpkin Soup Recipe:
(100% Vegetarian / Vegan)


1 onion
2 tablespoons oil
3 tablespoons of Stones Green Ginger wine
1 pumpkin
water
salt & pepper
parsley


Chop onion coarsely and fry lightly in vegetable oil in a large saucepan. When onion begins to turn slightly golden and the bottom of the pot is browning slightly, add the Stones Green Ginger wine and stir to deglaze the flavours from the bottom of the pot, cooking until the wine is almost evaporated off.


Peel the pumpkin and chop into chunks, then add to the onions, with enough water to just cover. Bring to boil and then simmer until the pumpkin is tender. Blend with a stick-mixer until smooth.


Serve hot with crusty rye-bread. Garnish with chopped parsley and season with Maldon sea-salt and freshly ground pepper to taste.


Non-vegans could add a dollop of goat’s yogurt.


Enjoy. Yum-oh!