So I had a pumpkin left over from
Halloween. Wonderful, perfect, very handsome pumpkin, which served well with
the help of a black ribbon and eyes all the way through the scary holiday. The question
was, of course, what to do with it once I replaced the Halloween decorations with Christmas ones. I wasn't in
the mood for the conventional pumpkin pies or muffins, so I decided to make a
soup.
I admit it, I sort of combined three
recipes and added things of my own, such as the butter (I LOVE butter!). The
result was an easy to make, creamy, tasty vegetarian soup. I added a little
twist by roasting in a frying pan for a couple of minutes a handful of pumpkin
seeds, which I then sprinkled on top when I served it – the crunchiness of the
seeds was a pleasant contrast to the creamy softness of the soup – a pleasure
for the palate.
