Thank you Decoy for sponsoring this post. Celebrate International Merlot Month this October by using the hashtag #MerlotMe on social!
Pair your favorite Merlot with a warm bowl of Pumpkin Soup
Today, we woke up to the beautiful sounds of rain pitter-patter. For Southern California, it’s a rare but welcome sound and a sign that fall has finally arrived. The chill and moisture in the air was surely missed and I’m ready to embrace it because it’s my favorite time of the year.
I love everything about October. Even those cinnamon scented pine cones at the entrance of every grocery store, pumpkins of every color and the excitement that surrounds Halloween. October is a month of scarves, soups and Merlot!
Did you know October is International Merlot month? It is a global industry event celebrating the noble Merlot varietal all month long. Over 100 Merlot producers from around the world participate and we must partake!
Related Recipe: Cream of Cauliflower Soup
One of the great things about Merlot is that it pairs great with food. Because its medium tannins and not too much acidity, it goes with just about everything. Perfect for white meats or lightly seasoned dishes.
I decided to take part in this #MerlotMe movement and pair it with something special. For my Merlot pairing, I just had to celebrate the season with a rich and creamy pumpkin soup topped with sauteed mushrooms, roasted pepitas and a sprinkle of chile powder and thyme.
Want to celebrate the grape and be part of the celebration? Pair it with your favorite foods, have tastings at home or with friends and tell us all about it by using the hashtag #MerlotMe on social media.
Ingredients
- 2 tablespoons butter, divided
- 1/2 cup mushrooms, sliced
- 2 cups yellow onion, roughly chopped
- 3 garlic cloves, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 (15 ounce) cans pumpkin puree
- 3 cups vegetable (or chicken) broth
- 1 cup water
- 1/2 cup heavy cream
- roasted pepitas for garinish
- thyme sprigs for garnish
- chile powder for garnish
Instructions
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add mushrooms and cook for 5 minutes. Remove the mushrooms from the saucepan and set aside to use as garnish.
- Melt remaining tablespoon of butter to saucepan. Add onion and cook for 15 minutes until brown and tender. Stir frequently to avoid burning.
- Stir in garlic, salt, cinnamon, nutmeg and ginger. Cook for 1 minute.
- Add broth, water and pumpkin puree. Stirring between addition of each ingredient to combine completely. Reduce heat to low and simmer for 20 minutes.
- Carefully transfer the soup to a blender and blend in batches. Blend until smooth. (Or you can also use an immersion blender). Transfer soup back to saucepan and stir in cream.
- Serve in small hollowed out pie pumpkins or bowls. Garnish with sauteed mushrooms, pepitas, thyme and a sprinkle of chile powder.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
2 comments
Wow! The pumpkin soup looks amazing. It’s going to make my fall table for sure! Thanks for the idea of pairing the soup with Merlot.
You’re welcome. Thank you for visiting! Enjoy!
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