Drinks advice · Wine and food

Pumpkin soup with Boschendal 1685 Chenin Blanc

Thick soup of roasted butternut squash with ginger, coconut milk and roasted pumpkin seeds. Chenin blanc is the white grape of South Africa and has the combination of round fruit and firm acidity that sweet vegetables call for.

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Bottle of Boschendal 1685 Chenin Blanc, wine

From the shelf

The bottle

Boschendal 1685 Chenin Blanc comes from South Africa and is made from chenin blanc. The wine has 13 percent alcohol by volume and the bottle contains 75 centilitres. The colour is light green with a yellow tinge, with full aromas on the nose of mango, peach, pineapple and lime with a hint of cashew nut. Through ageing on the lees, the palate has a lightly creamy structure with a full finish.

Boschendal 1685 Chenin Blanc

The combination

Why this works together

Roasted pumpkin is sweet, and sweetness in the dish quickly makes a dry wine beside it taste sour and thin. Chenin blanc has an answer to that: ripe, almost tropical fruit that is perceived as sweet without the wine actually being sweet. That brings the glass to the same level as the plate. At the same time it has firm acidity, and that is needed for the coconut milk, which makes the soup rich and round. The lightly creamy structure from the lees ageing runs in step with the texture of the soup itself.

At the table

The dish

  • Before 4 people
  • Ready in 55 minutes
  • Type starter

What you need

  • 1.2 kilo butternut squash
  • 2 onions
  • 3 cloves of garlic
  • 30 grams of fresh ginger
  • 800 millilitres vegetable stock
  • 200 millilitres coconut milk
  • 3 tablespoons of olive oil
  • 1 teaspoon ground cumin
  • 50 grams pumpkin seeds
  • 1 lime
  • salt and freshly ground black pepper

How to make it

  1. Preheat the oven to 210 degrees.
  2. Halve the pumpkin, scoop out the seed lining and cut the flesh with skin into coarse chunks.
  3. Toss the cubes with two tablespoons of olive oil, salt and pepper and roast them for 25 minutes until the edges brown. That roasting is the difference between a flat soup and a full-bodied one.
  4. Cut the onions into half rings, chop the garlic finely and grate the ginger. Soften the onion in the rest of the oil over eight minutes.
  5. Add the garlic, the ginger and the cumin and fry everything for another minute.
  6. Add the roasted pumpkin, pour the stock over it and let the soup boil for ten minutes. Cut the skin off after roasting if you want a smooth soup.
  7. Purée the soup with an immersion blender, stir in the coconut milk and warm everything through briefly without letting it boil.
  8. Toast the pumpkin seeds in a dry pan, season the soup with salt, pepper and a dash of lime juice and sprinkle the seeds over it when serving.

In the glass

Serving

Serve the wine at 9 to 11 degrees in a white wine glass with a slightly wider bowl. Too cold and the tropical fruit you need here disappears. Opening ahead is not necessary.

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