Page 7 - Jupiter Spotlight - October '18
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Jupiter Spotlight, Page 7


      Epicuriosity



      Hokkaido Pumpkin Soup

      By Glenn Sudnick,
      Sommelier,
      TheSudnickWinePress.com,
      (772) 332-4416
        Sometimes referred to
      as the Red Kuri squash,
      the Hokkaido pumpkin has
      a thick outer-skin but the
      inside is fleshy and delicate
      with flavors of chestnut.
      Commonly found in Japan
      it now is grown in the areas                       guests when entertaining. There are many versions to the
      of California and Florida.                         classic recipe, and I have created one for the Hokkaido
      This soup is ideal for the upcoming autumn season and   (ho-kahy-doh) pumpkin soup and wine pairing that is a
      is a perfect starter for any meal to impress family and   surefire hit.










                                                                                                             First is a list of ingredients with the proper
                                                                                                           measurements:
                                                                                                           • 2 pounds Hokkaido pumpkin or Red Kuri squash (skins
                                                                                                           pealed) cut in 2-inch cubes
                                                                                                           • 1 large carrot cut into 1-inch slices
                                                                                                           • 3 small potatoes cut into 2-inch cubes
                                                                                                           • 1 medium chopped onion
                                                                                                           • 2 cloves minced garlic
                                                                                                           • 3 cups vegetable broth
                                                                                                           • 2 cups water
                                                                                                           • 2 tablespoons olive oil
                                                                                                           • 1 tablespoon lemon juice
                                                                                                           • 1-inch piece of ginger peeled and minced
                                                                                                           • Teaspoon salt
                                                                                                           • 1/4 teaspoon pepper
                                                                                                           • 12 ounces whole milk
                                                                                                           • 8 ounces heavy cream
                                                                                                           • 1/2 teaspoon cardamom seed
                                                                                                           • 1 tablespoon turmeric
                                                                                                           • 1 teaspoon saffron for garnish
                                                                                                           • Dollop of sour cream for garnish
                                                                                                           •  1  teaspoon  roasted  pumpkin  seed  oil  for  garnish
                                                                                                           (optional)
                                                                                                           Instructions:
                                                                                                             Place olive oil in a large roasting pot on medium heat.
                                                                                                           Add minced garlic, ginger and sauté quickly to bring out
                                                                                                           the bouquet. Add pumpkin, potato, carrot, and onion;
                                                                                                           stirred until mixed. Reduce heat to medium low and roast
                                                                                                           to bring out aromatics of the vegetables. Add vegetable
                                                                                                           broth, water, turmeric, cardamom, salt and pepper; place
                                                                                                           lid on pot and reduce heat to simmer until softened (about
                                                                                                           20 minutes). Add milk and heavy cream.
                                                                                                             Puree ingredients with hand blender until smooth and
                                                                                                           creamy. Mix in lemon juice.
                                                                                                             Let stand off the heat for a few minutes. Serve in bowl
                                                                                                           and garnish with saffron, roasted pumpkin seed oil and
                                                                                                           sour cream.
                                                                                                             As Cyndie would say Umm, Umm,
                                                                                                           Umm!
                                                                                                             To accompany this great soup I am
                                                                                                           pairing a Cristom Viognier 2016 from
                                                                                                           Eola-Amity  Hills, Willamette Valley,
                                                                                                           Oregon. We are so fortunate to have
                                                                                                           the opportunity to enjoy these beautiful
                                                                                                           wines from Oregon and this wine goes
                                                                                                           perfectly with our Hokkaido pumpkin
                                                                                                           soup.
                                                                                                             As the winemaker suggests, this
                                                                                                           “Viognier is pure and has nearly
                                                                                                           textbook characteristics of this
                                                                                                           varietal with aromas of orange
                                                                                                           blossoms, honeysuckle, clover,
                                                                                                           and anise as well as the ripe
                                                                                                           fruit aromas of peach, apricot
                                                                                                           and lychee. Slightly viscous
                                                                                                           on the palate, with bright and
                                                                                                           mouthwatering acidity  that
                                                                                                           supports the fruit structure of
                                                                                                           the wine, it is well integrated
                                                                                                           and perfectly balanced.”
                                                                                                             As a sommelier, I believe
                                                                                                           there is nothing that compares to
                                                                                                           a magnificent wine that is paired
                                                                                                           with a great meal.
                                                                                                                               Cheers,
                                                                                                                                Glenn
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