Inman Family Roasted Pumpkin, Leek & Mushroom Soup
Pair with Inman Family Pinot Gris
2 medium organic sugar pumpkins
1 onion diced
3 organic leeks cleaned and roughly chopped
1 cup roughly chopped Portobello or wild mushrooms
2 T butter
1T fresh thyme leaves
2 pints organic chicken or vegetable broth
¼ c Bellweather Farms crème fraiche
cayenne pepper to taste
pink Himalayan salt to taste
1 bottle Inman Family Pinot Gris
Preheat oven to 425 F.
Half and remove seeds from pumpkins. Drizzle with olive oil and place pumpkin halves cut side down on roasting pan. Roast until tender 45-60 mins and allow to cool. Scoop out flesh.
In a heavy stock pot sweat onions in butter until golden. Add leeks and sauté until tender. Add mushrooms and sauté until golden. Add stock, wine and thyme and bring to boil then reduce to simmer for 15 mins. Season with salt and pepper.
Puree soup in blender and strain through sieve. Return to clean heavy bottomed pan and keep warm. Stir in crème fraiche and adjust seasoning as needed.
Ladle soup into warm bowls, garnish with snipped chives and a dollop of crème fraiche if desired.