Directions:

1. Preheat oven to 350 degrees.
2. Cut pumpkin in half, remove all seeds. Bake pumpkin until cooked through (about 1 hr.)
3. Let pumpkin cool, remove flesh, and set aside.
4. In a stock pot, sauté carrots and onions for 5 minutes.
5. Add tomatoes and heat through.
6. Add pumpkin and chicken stock and bring pot to a boil. Reduce heat to simmer and cover for 20 mins. Add salt, pepper, and sugar.
7. Remove from heat and let cool.
8. Transfer soup to blender and puree until smooth and then return to stock pot to warm.
9. Serve topped with croutons, crispy sage, and a glass of Farmhouse red.

*Heat 1 Tbsp olive oil in a small saute pan over medium-high heat. When oil is hot, add 4 sage leaves and fry for about 5 seconds per side. Do not let leaves brown. Transfer to paper towel. Repeat with remaining leaves.

Directions:
Preheat oven to 550 degrees. Shape the dough how you want it. Spread the sauce out from the middle.  Leave a ½ to 1 inch margin. Place the mozzarella on the sauce. Place the basil on top of mozzarella. 
Sprinkle salt to taste. Grate the pecorino romano onto the pizza.
Drizzle with olive oil and place on baking sheet.
Bake for 7-8 mins and enjoy with
​farmhouse red!

In our opinion there's nothing better than pizza and wine. Try this winning combo of farmhouse red and classic margherita pizza!

There's nothing better for warm weather than a refreshing glass of wine and some feel good kale and arugula salad! This salad is easy to make and pairs perfectly with farmhouse white!