We had a terribly stormy day here on the West Coast the other day, of Winnie the Pooh proportions. (If you know your Winnie, you’ll know what I mean.)
Anyway. It was the kind of day that called for a simmering stock to warm the kitchen and a sturdy bowl of soup to warm the soul.
Jeff had just brought in the sugar pumpkins from the vines in the front yard, making Pumpkin Soup the obvious flavour du jour. Turns out Jeff spent the day working outside in the ugliness, so I got extra bonus points for preparing such a warm and cozy meal. Nice one.
Recipe: Roasted Pumpkin Soup
This recipe works with any roasted squash. Each will produce a different, but equally delicious result. I used a sugar pumpkin, typically used in Pumpkin Pie.
Don’t forget to save the seeds for roasting! Nom nom!
If you use vegetable stock, this recipe is vegan.
