Suggested wine pairings follow the recipe.

This unusual, rich, creamy and satisfying Thai pumpkin or butternut squash soup is like a warm embrace as temperatures begin to drop. Packed with flavor and nutrition, it will fill you up while it warms you up.

Cook Time:30 min
Prep Time:10 min
Total Time:40 min
Category:Entree
Cuisine:Asian
Yield:8 servings
Method:Stovetop
Preparation
1. (Skip this step if using canned pumpkin or butternut squash.) Pre-heat oven to 350 degrees F. Using a pie pumpkin (small variety), carefully carve out stem and cut pumpkin in half. Scoop out the seeds and strings. An ice cream scoop with a sawtooth edge makes quick work of this. Place each half face down on a foil-lined baking sheet. Bake in oven until outer skin yields to the touch (about 30 minutes depending on size). Remove from oven and let cool. Scrape cooked pumpkin from the outer skin. One pumpkin yields approximately 4 cups. Cooked pumpkin may be refrigerated for up to a week.

2. While pumpkin is baking, in a Dutch oven or large stock pot over medium heat, saute onion and garlic in EVOO. When onions are translucent, combine Butternut Squash soup base, pumpkin or butternut squash and coconut cream. Add yellow curry paste, chicken bouillon paste, miso and fish sauce, stir to dissolve. Bring to simmer. If using cooked pumpkin, soup is ready to blend once it begins to simmer. If using raw butternut squash, let soup cook until squash is soft and tender. Blend soup to a smooth consistency using either an immersion (stick) blender or countertop blender. Warning: If using countertop blender, blend in several batches filling jar no more than half full as hot liquids will expand! Cover blender top with a folded kitchen towel and hold lid down to prevent Mount Vesuvius.

3. Serve with shredded chicken and top with slices of colorful peppers.

Ingredients
* 2 Tbsp. EVOO
* ½ Onion, sliced
* 4 - 5 cloves Garlic, diced
* 1 quart (4 cups) Butternut Squash soup base (not bisque)
* 1/2 cooked Pie Pumpkin (about 2 cups or 14 oz can) or raw, cubed Butternut Squash
* 1 (14 oz) can Coconut Cream (we like thick and rich style)
* 1 Tbsp Thai Yellow Curry Paste
* 1 Tbsp Chicken Bouillon Paste
* 2 Tbsp Shiro Miso (mild yellow)
* 1 Tbsp Fish Sauce (light amber color)
* 2 Baby Sweet Peppers, cut in matchstick slices
* 1 Rotisserie Chicken, white meat only, shredded

Suggested Wines:

CHAMPAGNE & SPARKLING

Domestic
Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pét-Nat (pétillant naturel) wine, produced in the artisanale or rurale style.
Imported
France: Champagne, Cremant
Germany: Sekt
Italy: Asti, Prosecco
Spain: Cava

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Torrontes, Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODIED WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
New Zealand: Sauvignon Blanc

FULLER-BODIED, RICH WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir
Imported
France: Beaujolais, Côtes du Ventoux, Gamay
Spain: Tempranillo