Some Use It For Halloween, Some Only For Soups.

La pumpkin takes over.

Maybe it's because of the inclement cold weather or because of the bright colour, but for some odd reason I am in love with pumpkin soup. In fact, anything pumpkin is perfect.

All around our area one can see pumpkins growing but those are reared for the delicious pumpkin seed oil. The shops have a variety of pumpkins ranging from the bright orange hokkaido to the pale yellow of a butternut. All are well suited for soups.

Most of my generation is used to opening a packet and popping it into the microwave to heat up. Be it a stew, soup or even cake. Does anyone still use a microwave despite the health risks that are bound with using it? Oddly enough some even make scrambled eggs in it...! Ehem, the last time I've used a microwave was in the late 90's I think...

Recently, I've discovered that making soups is rather easy, in fact simple and all that it takes is a bit of patience. The vegetables have to be cooked and pumpkin does take a bit longer than zucchini. Of course my soups are homemade and not restaurant affairs and I often do a pot luck of sorts as long as there is an onion to start it off. I normally fry these and then throw in the roughly cut vegetables together with water and salt.

Eating a sturdy and thick soup is the best. Once a generous dash of cream, sour cream or butter ( preferably all three ) are melting into the soup, each spoonful transforms into candy for the soul.

Cold winter's days do almost make it necessary to make a pot of beef soup, the real sort with bones, meat and plenty of time. Once the meat falls apart on the spoon, you know you've made a great soup and the three hours it takes to make it are well worth it...

Biggi