Cauldron Tomatillo and Pumpkin Soup

Cauldron Tomatillo and Pumpkin Stew
Makes 2 quarts

Serve with The Dreaming Tree Chardonnay 2011 Central Coast. $20 This sustainably grown Chardonnay is the wine-child of musician Dave Matthews. Well balanced, medium bodied and pairs perfectly with the earthiness of these great fall vegetables (squash and pumpkin), make this Central Coast white perfect with chicken dishes and vegetable sides.

1 lb. cheese pumpkin or squash
Olive oil
1 onion, peeled and quartered
4-5 gloves garlic, peeled and whole
5-6 tomatillos, husks removed
4 Serrano or jalapeno peppers, seeded and roughly chopped
4 scallions, trimmed
1 cup pepitas, divided  
2 quarts chicken stock
1 whole chicken, broken into pieces or simple white/dark meat you desire
1 2” piece of ginger, peeled and whole
Juice of 2 limes, plus more for garnish
2 teaspoons cumin
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
Cilantro, plus more for garnish

Preheat oven to 350 degrees F. Toss cheese pumpkin (or squash), onion, garlic, tomatillos, chiles, scallions and 1/2 pepitas with a glug of olive oil and salt. Roast until tender, about 40 minutes.

At the same time bring a large pot bring stock to a simmer, add an additional 1 quart water if you’d like to increase the soup quantity. Add chicken and ginger, cook until tender and easily shred-able, about 40 minutes. Remove chicken, shred and discard bones and ginger. Add chicken back to the stock.

In a blender puree roasted vegetables with lime juice, olive oil, cayenne, cumin, oregano and a bunch of cilantro. Puree until smooth. Add to chicken stock mixture and simmer until heated through.

Serve in pumpkins or bowls and season with additional herbs and remaining pepitas.