Roasted Pumpkin Soup

Recipe Ingredients

1		Pumpkin - (abt 3 lbs)
1 tablespoon	15ml	Butter
1/2 cup	31g / 1.1oz	Minced onions
1/2 cup	118ml	Dry white wine
2 cups	474ml	Chicken broth
1/2 cup	118ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Nutmeg - (optional)

Recipe Instructions

Cut top off pumpkin. With a large metal spoon, scrape seeds and stringy fibers from interior. Replace top and place in center of cooking grate. Grill until pumpkin flesh is very soft, about 1 1/2 to 2 hours. Remove from grill and allow to cool. Scoop out the pulp with a spoon and reserve.

In a medium stockpot, melt the butter over low heat. Sweat the onions in the butter for 2 to 3 minutes. Add the wine and simmer until completely reduced. Add the pumpkin pulp and the chicken broth; stir well. Bring to a simmer and simmer for 20 minutes, stirring occasionally.

Stir in the salt and heavy cream and return to a simmer. Season with salt and pepper to taste. Ladle into bowls and sprinkle with nutmeg, if desired.

This recipe yields 6 servings.

Wine Recommendation: The ideal match for this seasonal soup is a Riesling Spätlese from Germany's Mosel-Saar-Ruwer region. Its delicate sweetness will bring out the pumpkin and its cleansing acidity will cut through the creaminess.

Beer Recommendation: Try a domestic or imported pumpkin-infused lager, ale, or lambic. We're partial to Ichabod Crane's Legendary Sleepy Hollow Ale from Woodstock Brewing in New York.

Source:
Weber's Recipes at http://www.weber.com

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