Pumpkin Soup

As a child, I used to really dislike pumpkin. I grew up in France and thankfully (for my preteen self) "Citrouille" is not a staple vegetable in their cooking. Even in the United Kingdom it doesn't tend to make much of an appearance except in photographs and recently--due to the ever increasing encroachment of American holidays-- at All Hallow's Eve.

I can't even recall exactly what it was about the dreaded pumpkin that caused me to develop such avoidant behaviour. As with most things, it was probably due to unimaginative and just plain awful preparation.

A few days ago, one of my good friends dropped by with a basketful of vegetables. I cooked up a storm with most of the offerings (curry, ragu etc) but the world's smallest pumpkin has been sitting on my kitchen counter for almost a week, taunting me. I decided to tackle it today.

I don't make soup that often, but it seems the best way to try out pumpkin for the first time in 15 years. Right now there's a tray of pumpkin flesh, chopped carrots and a giant bulb of garlic roasting in the oven.

I'll let you know how it went.