Always looking for new ways to prepare pumpkin and winter squash, I’m game for almost anything. This roasted pumpkin soup recipe from Moro East looked on the surface to be much like other pumpkin soups I’ve made except for the condiments that get added at serving time. This cookbook is so exceptional I decided to give their pumpkin soup a try. Even to the point of ladling into the soup bowl I wasn’t certain this was anything special. And then…what subtle and captivating flavors. The second day is even better, if you happen to have leftovers.
The cooking process described below varies just a little from the Moro process, but this is definitely their creation, a glorious one at that.
This post was shared at Gooseberry Patch.
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