Pumpkin soup is an Aussie classic, so quick and easy that it’s a staple on pub menus and family dinner tables across the land. I find many versions too sweet, so spice mine up with a dash of ginger and cumin and add tang with a swirl of Pepe Saya crème frâiche, though you could use natural yoghurt if that’s more your thing. I use Sonoma miche for the croutons, but they’re a great way to use up any good bread you have on hand. Finally, try it with a full-bodied rosé, such as the delicious Blushing Minnie Pinots from Logan, a spicy blend of pinots gris, noir and meuniere, with a bit of skin contact for texture.
Serves 8 as an entrée
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