17 Aug SAUVIGNON BLANC PAIRING – INDIAN SPICED ZUCCHINI SOUP WITH CURRIED PEPITAS
4 tablespoons extra virgin olive oil
3 cups yellow onion, diced
3 cloves garlic, chopped
1 serrano chile, seeds and membrane removed
5 ounces russet potato, peeled and thinly sliced (cooks faster when thinly sliced)
2 teaspoons Garam Masala
½ teaspoon Madras Curry Powder
7 cups zucchini, cut in half moons about ¾ inch
4 cups chicken broth
½ cup cilantro, chopped, loosely packed
½ cup mint, chopped, loosely packed
3 teaspoons lemon juice
4 tablespoons Whole milk Yogurt (Garnish each soup with a dollop)
Pumpkins Seed Roasted with Curry Powder (Pepitas)
1cup raw pumpkin seeds, shelled
2 teaspoons canola oil
1 teaspoon kosher salt
1 teaspoon madras curry powder
1 teaspoon garam masala
Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, serrano, and potato, sauté for 4 to 5 minutes until the onions are translucent and soft, stirring every so often so potato doesn’t stick.
Add the garam masala and curry powder and stir cooking until fragrant about one minute.Add the zucchini and stir for a minute or two then add the chicken broth and bring to a boil. Lower heat and simmer until zucchini are tender, about 10 minutes.
Remove the soup from the heat. Add the mint, cilantro and lemon juice. Place soup in a blender and puree until just blended (I prefer this soup to have texture from the vegetables).
For Pumpkin Seeds
Preheat oven to 350 degrees.
Place all ingredients in a bowl and toss to coat evenly.
Pour the pumpkin seeds on a parchment paper lined baking sheet. Bake for about 8-10 minutes.
Courtesy of Mark Caldwell, Executive Chef Davis Estates