Hi, I'm Veronique Raskin and I am the founder & CEO of The Organic Wine Company. My blog is mostly about organic wine & self-development, as well as anything else that interests and inspires me!
Did you buy so many pumpkins for Halloween that you’ve now ran out of ideas on what to do with them ?
As you read this, you have probably already recycled some of the pumpkin meat for a warm pumpkin spice soup, and you also probaby pulled off the pumpkin spice pie recipe. How about a little change then ?
And what better inspiration than checking out what people overseas do with their pumpkin ? Learning from what is done abroad is often a very effective way to bring a twist to traditional recipes, or to revolutionize (we like this word in France) your way of cooking something.
In France, cinnamon and ginger get quite rarely involved in pumpkin recipes! What I’ve seen the most is a blend of pumpkin and carrot soup, seasoned with pink peppercorn. It gives a very fine taste to the soup, which will please all the gourmets out there. So here’s to your pumpkin.
Pumpkin & Pink peppercorn velouté
(don’t you love the name ? Velouté means « velvety »)
This soup would go really well with a Pinot Noir. Good news for those of you who ordered our weekly exclusive last week – the Holmes 2006 from New Zeland is a great pick! If not, we have 4 wonderful organic picks on our website.
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