Pumpkin soup. This delicious, creamy soup was Michelle’s idea. She baked the whole pumpkin in the oven for an hour, then cut it and scooped out the insides, and let the fleshy part boil with sautéed onions and garlic. Then, I helped her puree the mix in our blender. She added cumin, coriander, thyme, and a bit of sugar. Perfection. There’s something so homey and eventful about eating homemade soup, and about eating pumpkin.
Also, we roasted and ate the seeds, which were addicting!