South Stage Cellars

Featured Recipe

Coconut-Curry Pumpkin Soup with Ginger-Lime Shrimp

Perfect with the South Stage Cellars 2018 Viognier.

Time: About 35 minutes

Ingredients

• For the soup:
• 1 tbsp coconut or olive oil
• ½ yellow onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1½ tbsp mild curry powder
• 1 can (15 oz) pumpkin purée
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 1 tbsp lime juice
• Salt to taste
• For the shrimp:
• 1 lb large shrimp, peeled and deveined
• 1 tsp grated fresh ginger
• 1 tsp lime zest
• 1 tbsp olive oil
• Salt and black pepper
• For serving:
• Fresh cilantro
• Toasted pumpkin seeds
• Coconut milk

Directions

1. Heat the oil in a saucepan over medium heat. Cook the onion for about 5 minutes.
2. Add the garlic, ginger and curry powder; cook for one minute.
3. Stir in the pumpkin, coconut milk and broth.
4. Simmer gently for 15 minutes, then add the lime juice and salt.
5. Toss the shrimp with ginger, lime zest, olive oil, salt and pepper.
6. Cook the shrimp in a hot skillet for approximately 2 minutes per side.
7. Divide the soup among bowls and top with the shrimp.
8. Garnish with cilantro, pumpkin seeds and a swirl of coconut milk.

Serve the South Stage Viognier chilled at approximately 48–52°F.