Heat oven to 300˚F.
Toss pumpkin with oil, curry powder, onion, garlic, leeks, celery, sugar and salt. Spread on sheet pan, and roast until very soft, about 1½ hours.
When cool enough to handle, transfer to blender or food processor. Blend until thick and smooth. Reserve ¼ cup purée, and transfer rest to saucepan.
Whisk in 3 cups water to create creamy consistency. Add more water, if needed. Bring to boil, then reduce to simmer until ready to serve.
Just before serving, season with salt, to taste. Remove from heat, and whisk in cream. Divide among bowls, and garnish with reserved purée, seeds and curry powder, if using. Serves 4.
Grover Zampa Vineyards 2018 Art Collection Chenin Blanc (India).
“Chenin Blanc is a wonderful pairing for fruits and vegetables in general, and pumpkin and butternut squash in particular,” says Sébastien Laval, general manager of Musaafer. “This is a stunning example produced from grapes grown in Nandi Hills in Karnataka state, and Nashik Valley in Maharashtra state.”
