Ingredients:
1 1/2 lbs. diced sugar pie pumpkin
1 leek
1 yellow onion
3 cloves of garlic
5 1/2 cups cream
2 quarts & 3 cups water
2 1/2 sticks of butter
4 tablespoons sugar

4 tablespoons flour
1/3 cup mascarpone

 

Directions:

Cook leeks, onion, butter, garlic and sugar in a large saucepan over medium-high heat until soft. Add pumpkin and stir. Add flour, reduce heat to medium and stir until well-combined. Add water and simmer ingredients until soft. Using a blender, slowly add cream and mascarpone until the soup has a velvety texture. Season with salt and peper to taste and serve with ZD Wines' Reserve Chardonnay for a luscious treat.

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