soup

Roasted Pumpkin Soup

I sort of lose my mind when fall comes around. I go to the market and see produce still bursting with color and I want to buy, buy, buy. That's how I came home with several pumpkins and no clear plan to do anything with them.

Enter my friend Wynne, who introduced me to a Ruth Reichl pumpkin-gratin sort of dish. Over the years it had been labeled a soup, a gratin, and as of late, a fondue. Sounded pretty straightforward. Scoop out the insides, fill with stock, cheese and croutons, and roast.

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