2 tablespoons unsalted butter
1 medium onion, chopped – about 3/4 cup chopped
1 tablespoon fresh lemon juice
1/2 cup Riesling
3 cups pumpkin puree
2.5 cups low sodium chicken stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup heavy cream or half and half
Garnishes: Pumpkin seeds (pepitas), chives, red chili flakes, black pepper
In a medium Dutch oven or pot over medium heat, melt 2 tablespoons butter.
Add onions and saute until translucent, about 3-4 minutes.
Add lemon juice and Riesling and bring to a light simmer to cook off the alcohol, about 3 minutes.
Add pumpkin, chicken stock, salt and pepper.
Using an immersion blender, blend the pumpkin with the onions (or blend in a blender). Bring the soup back up to a simmer and simmer for 10 minutes for the flavors to blend. Turn off heat and stir in cream.
Garnish with pumpkin seeds, chives, red chili flakes, and/or black pepper
Notes: If you want to roast your own pumpkin, preheat the oven to 425°F and line a baking sheet with foil. Cut a small sugar pumpkin in half and remove the seeds. Place on the baking sheet cut side down and roast for 20-25 minutes or until the flesh is soft enough to scoop.