Seasonal food is plentiful right now, much of it in the shape of squashes and gourds. Last night I took a page (literally) out of Barbara Kingsolver’s recent book, Animal, Vegetable Miracle. Ever since I read the chapter on smashing pumpkins, I knew I had to try the pumpkin soup experiment.
For the uninitiated, she took on the task of making pumpkin soup in the actual pumpkin. She describes the culinary feat in detail, including the collapse of the shell when she attempted to serve the soup!
