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Pumpkin Soup with Ginger and Pear

This quick weeknight soup can cure a lot of winter blahs…warm, creamy and with a hint of spice, this dish is an easy fix when your list is long and dinner needs to be fast! It is also easy to make this a vegetarian option. (Serves 4)

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Serve with Asian slaw, naan bread and the Bogle Vineyards Chardonnay or Merlot!


  • 2 cups pumpkin puree, homemade or canned
  • 3 cups vegetable or chicken broth
  • 1 cup dry white wine
  • 1 cup pear nectar
  • 2 cloves garlic, grated
  • 2 T. fresh ginger root, grated
  • 1 T. fresh lime juice
  • ¼ tsp. ground cayenne pepper
  • Salt & pepper
  • ½ fresh pear, sliced into small matchsticks
  • Toasted pumpkin seeds, for garnish
  • Chopped chives, for garnish

Cooking Instructions

  • Roast the pumpkin: Preheat oven to 425 degrees. Slice that pumpkin that’s been on your doorstep for the last month and scoop out seeds. (You can toast those too separately!) Roast in the oven for 30-35 minutes skin side down, until the flesh is tender and starting to brown. Remove from oven and allow to cool. Puree in a food processor or blender until smooth. Reserve 2 cups for the soup, place the rest into individual freezer baggies and save for another night! (Throw a baggie into chili, pasta sauce, or other soups…your kids will never know!)
  • In a large saucepan, combine pumpkin, broth, wine, and nectar and bring to a boil over high heat. Cover, reduce heat to low and simmer for 15 minutes.
  • Add garlic, ginger root, lime, cayenne and cook 10 more minutes. Season to taste.
  • Divide the soup in bowls and garnish with the pumpkin seeds, pear and chives. Add a dollop of crème fraiche if you’d like too!