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Pumpkin-White Bean Chowder With Garlic Croutons

DIRECTIONS

Preheat the oven to 350°F. Line a baking sheet with foil.
Bring 2 cups of the stock to a boil in a large pot over high heat. Add the beans, lower the heat, and simmer, covered, for 30 to 45 minutes, or until tender. Set aside.
Cut the pumpkin into 4 pieces and remove the seeds. Bake three of the pieces, skin side down, on the baking sheet for 30 minutes. Peel the reserved piece, cut into 1/4-inch dice, and boil until tender, about 1 minute. Drain and plunge into cold water. Drain and set aside.
Heat the oil in a large saucepan over medium heat and sauté the onion, celery, carrot, red and yellow peppers, garlic, and thyme for 3 to 5 minutes, or until the vegetables turn translucent. Add the wine and remove the pan from heat. Add the baked pumpkin to the vegetables. Add the remaining 2 quarts stock, bring to a boil, reduce heat and simmer, partly covered, for 45 minutes, or until cooked through.
Garnish with garlic Croutons.
Puree the soup in a blender, strain, return to a saucepan and add the reserved diced pumpkin and white beans. Season with salt and heat through.
To serve, ladle into soup bowls, garnish with the crème fraîche, pomegranate seeds, croutons, and chives.