Pumpkin Soup with Fontina and Sage

Preparation pumpkin soup pumpkins: Place on a baking sheet lined with parchment paper, butter the inside and season with salt, pepper and nutmeg. Put the lid on and cook in the oven heated to 200 °C until soft (45-60 min). Soup: Sauté onion, garlic and pumpkin pieces in butter.

Add soup and cook at low temperature with closed lid until soft.

Mash very finely and season with sea salt, pepper and nutmeg. Just before serving, bring to a boil and fold in fontina, sage and half of the cream.

Set aside remaining cream for garnish.

Preparation Mustard Grissini Mix ingredients up to and including malt extract. Add oil and water and knead into a smooth dough. Cover with a kitchen towel and let rise to double at room temperature. Form dough into a roll and divide into 40 portions. Roll into sticks 30 cm long and knot one end. Place on a baking sheet covered with parchment paper and rise for another 15 min. Bake in the middle of the oven heated to 200 °C until golden brown (approx. 15 min.).

Arrange the pumpkin in the center of the plate and fill with soup. Draw streaks on the surface with the cream set aside, garnish with pumpkin seeds and sage sprigs, and add the lid and a few mustard grissini.

Bon Climat, Santa Maria. This characterful wine, made from Pinot Gris, Pinot Blanc and Aligote, is a tribute from star winemaker Jim

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