Véronique suggests pairing this light starter, served before your game main course, with a Pinot Noir Colline de Géronde. The grapes for this wine come from selected plots in the Sierre region, limestone soils that this delicate, divine and noble grape variety particularly favours.
Recipe:
- Cut a pumpkin into pieces a few centimetres wide, remove the seeds and peel it.
- Set aside the pumpkin seeds.
- Place the pieces in a steamer pot, add one onion and two garlic cloves, roughly chopped.
- Cook for 5 to 7 minutes.
- Blend with the cooking water.
- Season with salt, pepper and chilli.
- Briefly toast the pumpkin seeds in a pan.
- Cut the bread into small pieces, then sauté them in olive oil with pressed garlic.
- Finely chop the chives.
- Add the pumpkin seeds, bread croutons and chives to the soup just before serving.
