pumpkin soup
Have you noticed that there are certain foods you cook just because you are sure you’ll love them, despite the fact you never eat more than three spoonfuls at a time? Here’s to pumpkin soup!
Every year when the pumpkin season starts I’m drawn to the colorful squash stands withtheir delightful aroma. Butternut squash for instance can be really fragrant, usually that is a sign that it was picked at the peek of its ripeness. I can never resist the fruit of the fall, and bring home a small pumpkin that requires hours to bake and additional time to process into soup.
It smells delicious when it simmers, so I rush to add the cinnamon, and the cloves, and spices to taste, pour in an altogether unhealthy amount of heavy cream and look forward to evaluating my culinary masterpiece. I taste the product, pleased.
It is of course too hot, but I still can’t help notice that the texture is not creamy, and mentally kick myself for not pureeing it in the blender. What? I did puree it in the blender, you say? Then that’s the pumpkin’s natural grittiness, it’s not potato, you know!
I take another spoonful and it tastes a little bland, despite all the fat and spices that were added in order to distract me from the harsh reality that I am eating pumpkin. By now I am already full, after all I already ingested roughly five hundred calories worth of heavy cream, skillfully disguised as vegetarian fare.
I set it aside, waiting for it to cool down, but it is a little heavy on the stomach when it’s cold, because of the cream and the pepper, of course. I warm it up again and it’s still bland and gritty, and decide that it might make a good lunch tomorrow, then I place the soup bowl in the refrigerator and eat the foods around it until it outlives its good ’til date.
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