Since this is a Sleepy Hollow recipe, I had a grand scheme to serve this soup in roasted pumpkin bowls. It would be a perfect nod to the headless horseman’s jack-o-lantern; plus, it would look seriously cool in the photos! Alas, it wasn’t meant to be. Every single grocery store I visited in a 20-minute radius of my house sold out of pie pumpkins two weeks ago and won’t be getting any more this season. Ergh!!! So I shelved my dreams for the perfect Pinterest photo and bought a ceramic pumpkin bowl instead. Pretty darn cute, if I do say so myself…but I’m still considering retaking the photos next year when I can get real pumpkins again!
Dashed hopes of inspired plating aside, this recipe actually turned out really well. It’s a variation on the Milady de Winter Soup I made for my Three Musketeers menu. This time, I swapped the butternut squash for pumpkin, the red pepper for carrot and parsnip, the thyme for rosemary, and the store bought chicken stock for homemade. I liked it so much, I’m making another batch to freeze for after the baby is born in January!
