I grew up in a home of female cooks. My maternal grandmother made delicious meals that her mother taught her, and my mom could recreate grandma’s dishes and also had her own specialties.
One of my favorite dishes that Mom and Grandma would make in the fall is Pumpkin Soup. This soup is extremely simple to make, and can be served sweet or plain and hot or cold.
Having not felt well since the weekend, this soup is very soothing. The warmth and softness is more appetizing than a hearty meal in my ill state. I also like it warm and slightly sweet.
I hope you give it a try too!
- Sugar (optional)
Begin by peeling your squash or pumpkin. I prefer a butternut squash for its natural sweetness and meatiness. Then chop it into 1 inch cubes.
Next, bring a pot of water to the boil. Obtain enough water to cover the squash/pumpkin.
Boil the soup until the squash/pumpkin pieces are tender, about 30 minutes.
Turn off the heat and serve with a couple teaspoons of sugar, if you like.