Now that pumpkins are in season, why not try this warming soup made from roasted pumpkin, sweet coconut and spicy Thai curry paste.
One of the safest ways to prepare the pumpkin is to cut it in half with a large knife, then remove the seeds and stringy bits with a spoon. Cut the flesh into smaller wedges, then peel. Garnish the soup with strips of fried pumpkin. Reserve a little of the pumpkin flesh and cut into julienne strips, then fry in hot oil for 20-30 seconds until golden.
The ginger and other spices are well matched by Finca Las Higueras Pinot Gris, Mendoza, Argentina, which also copes with the creamy texture and flavour of the pumpkin.