Artisan's Pumpkin Soup

by Tina Swithin

When planning a Thanksgiving menu for my family, it pays to have friends in high places. This holiday season, I’ve reached out to several of my favorite restaurants in Paso Robles and asked for their favorite seasonal recipes.  Last week, Chef Chris Kobayashi of Artisan in Paso Robles, shared his recipe for pumpkin soup and with everything at Artisan, it’s sure to be amazing!

Pumpkin soup

Artisan Pumpkin Soup
4 White onions
1 Fennel bulb
1 Large piece ginger peeled
2 Celery stalks
8 Cloves garlic peeled
1 tsp turmeric
Pinch cayenne
½ Cup white wine
2-3 Large pumpkins (may substitute with squash)
3-4 Quarts chicken stock
1 Quart cream

Cut pumpkin in half, remove seeds, place on cookie sheet, rub with oil and salt and roast for 30-40 min in 350 degree preheated oven. Peel flesh, reserve.  Chop onions, fennel, ginger, celery and garlic. Add turmeric and cayenne and sauté together in a stock pot.  Deglaze pot with white wine.  Add chicken stock and pumpkin to stock pot and let cook 30-40 min on stove at a heavy simmer, stirring often.  Add cream and stir. Let cool slightly, but while still warm transfer to blender and blend until smooth. Season with salt to taste.

Garnish with roasted pumpkin seeds.

Yield:  16 8oz servings ~ 1 gallon


Tina Swithin is the Blog Manager for where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.