Pumpkin soup

FOOD & WINE MATCH

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Pumpkin soup

Wine to try
2005 Cape Mentelle Chardonnay, Margaret River, A$43
Pair this hearty pumpkin soup with an equally hearty white wine, but not one that is too bold or carries too much oak. The delicious creamy complexity of a Margaret River chardonnay fits the bill perfectly, especially the latest offering from Cape Mentelle. The wine’s opulent texture meshes well with the denseness of the soup and the extra dollop of butterfat richness added by the cream. Likewise, the Mentelle’s spicy, toasty complexity is a good match with the sweet, nutty complexity of the accompanying Gruyère. Yummy stuff.

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Pumpkin soup

Serves 6

3 tbsp	extra-virgin olive oil
1 (medium-sized)	brown onion – peeled and roughly chopped
3 cloves	garlic
1	leek – sliced
1 tbsp	fresh thyme
½ cup	flat-leaf parsley including stalks
1kg	pumpkin – peeled, deseeded and cubed
2	tomatoes – peeled and deseeded
½ cup	long-grain rice – rinsed
1 litre	water or chicken stock
½ cup	cream
To serve:	toasted bread and Gruyère

Heat oil in a heavy-based saucepan, add onion, garlic, leek, thyme and parsley and stir occasionally over medium heat for 5-7 minutes or until mixture has softened. Add pumpkin and stir to coat in olive oil, then add tomato, rice and water or stock and simmer over medium heat for 30-40 minutes or until vegetables are tender. Using a blender, blend the soup until smooth, then return to the saucepan. Season to taste with sea salt and freshly ground black pepper and stir in cream. Warm over a low heat, then ladle into bowls and serve with toasted bread and Gruyère.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris DRINK SUGGESTION Peter Bourne

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