I am knitting a scarf for D and cooking soup. The fall est here. Last night after contemplating the uncharacteristic coldness of this Pennsylvania September (living in a summer house in September feels very wrong) I settled into my lovely dinner of Pumpkin Ginger soup and a lager. People who come to dinner should always bring lager (tanks John for the Tennant). Make your own pumpkin ginger soup. It might not be as cold where you are but it's pretty effing yummington steele.
Pumpkin Ginger Soup
1 small to medium pumpkin
5 tablespoons butter
2 leeks, cleaned and chopped
4 teaspoons minced ginger
4 cups chicken or vegetable stock
Halve and seed the pumpkin, oil both halves and place cut side down on a baking sheet. Bake for one hour at 400. Let cool, then scoop the pulp from the skin.
Heat on medium low in a soup pot: burre, leaks and ginger. Cook 5-10 minutes until the leaks are well wilted.
Stir in the pumpkin pulp and stock, bring to a simmer and stir occasionally for 20 minutes. Puree until smooth. Add salt, lots of salt. I really love salt.
Serve to your boyfriend and former roommate with cheese and wine and bread. Eat the next day alone in the kitchen with day old bread and cheese and a lager (thank again) and read while you eat. Getting soup on every page. Everything is better with snapdragons on the table.