Halloween is approaching and with it we find ourselves in a pumpkin flooded world. Wanna incorporate it into your daily menu and soak in Halloween spirit? Here we give you 3 recipes to cook with them and their respective wine pairing.
Vegan spiced pumpkin soup
Thanks to its high starch content, pumpkin is the perfect ingredient if you want to achieve a soup with a creamy and silky texture. Its characteristic sweetness calls for chilli or spices so, for a yummy spiced pumpkin soup, we recommend you sauté the pumpkin in coconut oil along with a teaspoon of turmeric, a piece of ginger and sea salt. Four hours before, activate half a cup of sunflower seeds by soaking them in water, and add them when you bring the soup to boil to add more texture and healthy oils. When everything is smooth, process it and serve the soup as a starter or main dish. Don’t forget to pair it with an aromatic and dry white wine such as Amelia Chardonnay, whose multiple layers of white flowers and pears aromas, mineral notes, attractive saltiness and freshness, deliciously enhance the natural sweetness of this delicate soup.
Pumpkin and chickpea curry
This coconut milk-based curry is another tasty alternative. In a pan, add a good splash of sunflower oil (in curries it is better to avoid olive oil because of its intensity) and sauté grated ginger, grated garlic, chopped shallots, mustard seeds, fresh or powdered turmeric and chopped coriander stems. When the aromas start to come through, add a jar of canned tomatoes and a jar of coconut milk. Bring the mixture to a boil, then add two cups of chopped pumpkin and one cup of cooked chickpeas. Reduce until the desired consistency is achieved, correct the salt and serve with white rice, fresh coriander leaves and a tablespoon of natural yogurt. Another white and aromatic variety that works wonders with pumpkin, and in this case with this mild and sweet curry, is Viognier. Especially if it is a young vintage like Casillero del Diablo Viognier2020, which stands out for its aromas of apricot, chirimoya, hints of vanilla and exceptional freshness.
Roasted pumpkin, feta cheese and spinach tart
When pumpkin is roasted or baked, its earthy notes are enhanced, yet its sweetness doesn’t go away. A delicious way to enjoy this method is by mixing the roasted pumpkin meat together with crumbled feta cheese and a bit of spinach sautéed in butter. Pour the mixture into a baking pan with a phyllo base, decorate it with pumpkin seeds and bake it. When the dough is golden, remove the tart from the oven and enjoy with a glass of a delicate red wine like Amelia Pinot Noir. This complex wine stands out for its red cherry flavour that balances the sweetness of the pumpkin very well, while its aroma of black tea leaves complements the earthy notes of this preparation, with a long and refreshing finish.