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Pumpkin Harvest Soup

Pumpkin Harvest Soup
Recipe Date:
October 2, 2018
Cook Time:
Imperial (US)
We are so glad we live in a world of Octobers when we celebrate harvest, falling leaves and a delicious pumpkin soup. We suggest pairing with our Dutton Estate La Familia Pinot Noir.
  • 2 tbsps unsalted butter
  • 1 tbsp good quality olive oil
  • 2 cups chopped yellow onions (about 2 medium sized)
  • 1 15-ouce can pumpkin puree (not pumkin pie filling)
  • 1 1/2 lbs butternut squash, peeled and cut into chunks
  • 3 cups homemade chicken stock or canned chicken broth
  • 2 tsps kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups half-and-half
  • Creme fraiche, grated Bruyere, or croutons for serving (optional)

Heat butter and olive oil in a heavy-bottom stockpot, add the onions and cook over medium-low heat for 10 minutes, or until translucent.  Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.  Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender.  Process the mixture through the medium blade of a food mill.  Return to the pot, add the half-and-half, and heat slowly.   If the soup need more flavor, add another dash of salt.  Serve hot with creme fraishe, grated Gruyer, or crouton garnishes, if desired.

Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472


Shop & Visit: (707) 829-9463

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