I am in a soup mood these days…tonight I made my pumpkin soup, flavored with Indian spices such as curry and garam masala. I will puree the final results to yield a smooth, thick pool of pumpkin heaven, and then I’ll garnish each bowl with goat cheese and a drizzle of honey (tupelo). Whole Foods offered a bleu cheese-walnut bread today which I will serve with the soup. A hard apple cider pairs well and rounds out the meal. If I used vegetable stock insead of chicken stock it would be vegetarian. I usually serve a salad alongside the soup, but I just didn’t feel like it tonight! I figure I am getting enough vegetables with the pumpkin, carrots and onion…Right?
