"We're gonna eat this ok?" I sweetly informed my nephew Ryan, as I plucked up one of his pumpkins. His name was written on its side.
"No!", he reached out to grab it from me.
"Ok." I dropped the gourd in to his open hands and turned to my daughter Jada without missing a beat. "Can we eat yours?"
"Sure!" she smiled.
That's my baby. And I didn't let her down. Asia and I made an amazing pumpkin soup with a fragrant base of onion, garlic, fennel and blanched tomatoes. We added kale and cannellini beans to give the soup a real depth of flavor and texture. A fragrant bouquet of sage and rosemary finished the soup and helped make it an incredible starter to what was ultimately a very kid friendly and palette pleasing meal.
If enough of you want the recipe, I'll put it up. It's a winner for the winter.