Skin and de-seed the pumpkin, peel the carrot, and chop both into chunky pieces.

Heat 4 tablespoons of olive oil in a roasting tray.  Add garlic and roughly chopped onion. Once the onion starts to soften add pumpkin and carrot. Turn regularly, allowing it to brown and char on the outside. Add more olive oil if required.

Step 2

Chop bacon into large pieces and add to the pan. Add a half teaspoon of peppercorns, half teaspoon of curry powder, half teaspoon paprika and half teaspoon crushed chilli.

Add one cup of Poonawatta Riesling. Continue to turn until the pumpkin softens, and the liquid reduces.

Step 3

Peel potatoes and sweet potato. Cut into chunks and boil in a saucepan until soft. Transfer into a large saucepan or pot.

Add a litre of chicken stock and bring to simmer. Add all contents of the roasting tray. Blend with a stick blender. Add cooking cream to taste (approx. 150ml).

Serve with a sprinkle of paprika and garnish with parsley, and a glass of Poonawatta Riesling.

 

Note: All measurements are a guide. The beauty of this recipe is that you can vary ingredients to taste. More pumpkin for a thicker soup, more spices for heat, more bacon for smoky flavour. These days we never measure, we just add, sprinkle and splash, and it all comes together. Rough enough really is good enough.