Hello and please forgive the brief lapse in posting. While life got busy around here I can assure you the delicious recipes were building up. As a result over the next few posts I’ll be sharing with you each course of a fabulous four course meal my husband and I prepared for a recently dinner party we hosted. And as an added apology for the lapse I’ll be including the wine we served along with each course. If you’re planning a dinner party in the near future (or always wanted to) this is your no fail blue print for the ultimate feast.

Note: As an extra bit of fun we hollowed out baby pumpkins and served the soup in those instead of bowls. It was a huge hit!

Soup Course: Roasted Pumpkin Soup

What You’ll Need:

1 (2 pound) pumpkin, halved with seeds and “gooey stuff” removed
1 tsp. salt
¼ tsp. plus a pinch of freshly ground pepper
3 tbsp. olive oil
2 tsp. ground cinnamon
1 tsp. ground allspice
¾ cup chopped onion
½ cup chopped carrots
¼ cup chopped celery
2 tbsp. minced fresh ginger
1 tbsp. minced garlic
3 ½ cups chicken stock
½ cup heavy cream
3 tbsp. pumpkin seed oil (optional)
15 to 20 small sage leaves (optional) (basil leaves can be substituted)

Preheat oven to 400 degrees Fahrenheit

Place the halved pumpkins cut side up on a baking sheet lined with parchment paper. Season each half with ½ a tsp. of the salt and ¼ tsp. of the pepper. Turn the halves over to cut side down and drizzle the rind with 1 tbsp. of the olive oil. Place the pumpkin halves in the oven and roast 50 to 60 minutes or until the skins are golden brown. Remove the pumpkin from the oven and cool. Once they are cool enough to touch scoop out the flesh with a large spoon or ice cream scoop and place in a bowl. You may throw away the skins.

In a medium sized sauce pan set over medium-high heat add the remaining 2 tbsp. of olive oil and allow to heat up. Then add the cinnamon and all spice and cook for one minute, stirring constantly. Next add the carrots, celery, onions, garlic and ginger. Saute for 3 to 4 minutes or until lightly caramelized. Add the chicken stock and pumpkin flesh and bring the stock to a boil. Reduce to a simmer and cook for approximately 15 to 20 minutes or until the vegetables are soft.

Remove the ingredients from the heat and transfer to a large bowl or into a blender in small batches. With a stick blender (if using the bowl) or blender blend the soup until completely smooth. Season with remaining salt and pepper, add the cream and stir to combine.

To fry up the sage or basil leaves use a small frying pan with olive oil heated (just enough so the leaves can float in it). Fry the leaves until they begin to sink to the bottom of the pan. Remove and blot on a folded piece of paper towel to remove excess oil.

Ladle soup into bowls, drizzle with the pumpkin oil and garnish with a friend sage or basil leaf.

Wine: Served with an Unwooded (AKA unoaked) Chardonnay

Watch for the next course–the Caramelized Panchetta and Fennel Salad recipe