Creamy Pumpkin Soup with Mushrooms, Sesame Seeds and Caramelised Chestnuts

Paired with Bouquet d’Alella Blanc+ 2025

Serves: 2–4 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Difficulty: Easy

 

Ingredients:

  • 500 g pumpkin
  • 500 ml chicken stock or vegetable stock
  • Mushrooms of your choice
  • 1 onion
  • Sesame seeds
  • Fresh chives
  • Paprika, to taste
  • Juice of ½ lemon
  • Caramelised chestnuts, for garnish
  • Extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

 

Method:

Prepare the pumpkin soup

1. Peel the pumpkin, remove the seeds and cut it into chunks.

2. Steam for approximately 15 minutes, until tender.

3. Blend the pumpkin with half of the stock in a food processor until smooth and creamy.

4. Transfer the purée to a saucepan, add the remaining stock and heat gently.

5. Season with salt and pepper to taste. Keep warm until ready to serve.

Prepare the mushroom and sesame garnish

1. Finely chop the onion. Clean the mushrooms and slice or cut them into small pieces.

2. Finely chop the chives and set aside.

3. Toast the sesame seeds in a dry frying pan, stirring frequently to prevent them from burning. Remove and set aside.

4. In the same pan, add a drizzle of olive oil and sauté the onion until translucent.

5. Add the mushrooms and sauté until golden and their moisture has mostly evaporated.

6. Add the paprika, salt and pepper. Stir briefly, then remove from the heat to prevent the paprika from burning.

7. Add the juice of half a lemon, the toasted sesame seeds and the chopped chives. Mix well.

Plating

1. Pour the hot pumpkin soup into deep bowls.

2. Arrange the mushroom, onion and sesame mixture in the centre.

3. Garnish with caramelised chestnuts and, if desired, some extra fresh chives.

Serve immediately.

 

Wine pairing: Blanc+ 2025

Serve with a glass of Blanc+ 2025.

The smoky notes of paprika, the toasted aromas of sesame seeds and the caramelised flavours of the chestnuts embrace the oak aromas in the wine.

The creamy texture of the soup harmonises with the silky mouthfeel of Blanc+, achieved through malolactic fermentation in barrel, enhancing the textural dimension of this culinary experience.

The sweet notes of the pumpkin and chestnuts contrast with the wine’s acidity, bringing freshness and a clean finish to the pairing.

A sensory pairing that brings together the flavours and aromas of autumn in perfect harmony with our delicious Blanc+.

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