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1
To make the pumpernickel croutons, Cut bread (crusts removed, or not, as desired) into the desired crouton size (1/2 to 3/4-inch cubes).
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2
Rub, spray or toss the cubes lightly with oil or clarified butter.
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3
Season with sea salt and pepper.
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4
Spread them in a single layer on a rimmed baking sheet.
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5
Toast them in the oven, turning occasionally.
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6
Check frequently to avoid scorching.
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7
Good croutons are lightly toasted, relatively greaseless, and well seasoned, with a crisp, crunchy texture throughout.
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8
In a large dutch oven, saute the onions, celery, leeks and garlic in butter.
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9
Add the pumpkin, stock and salt and simmer until all vegetables are tender, about 35 to 40 minutes.
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10
Bring the wine to a simmer.
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11
Add the ginger, remove from the heat, and steep until cooled to room temperature.
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12
Strain.
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13
Puree the solids with enough liquid to achieve the desired consistency.
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14
The soup is ready to serve now, or it may be rapidly cooled and stored for later service.
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15
Return the soup to a simmer.
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16
Add the wine to the soup and season with nutmeg and salt.
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17
Garnish individual portions with pumpernickel croutons.
