Just seems like the kind of day you might want to make some squash. I’m trying to love squash, but I’m finding that a passion for squashes is elusive. Most squashes just lack the allure of the pumpkin. However, today we shall branch out and consume some high quality health food. Continue reading
I have a lot of food-related projects swarming around in my subconscious pretty much all of the time. Most of these are hypothetical projects that will never happen … like making a batch of every single chocolate chip cookie recipe I’ve ever seen so that I can once and for all decide which one I like the best and just discard the rest. (Wouldn’t that be convenient? I’ve accidentally pinned about 30 different chocolate chip cookie recipes, and they’re stressing me out.) Another hypothetical project I wish I could tackle is to make every single recipe in every single cookbook that I own (which would take me 18 lifetimes). In lieu of doing that, I can at least keep trying to make more of the recipes I haven’t tried yet, so … that’s my pathetic compromise. And without further ado, that brings me to this recipe for Pasta with Portobello Sauce!
I’m sure you’ve been in suspense all week long, especially you, Georgia Peach, wondering when the pumpkin soup recipe would be posted.
Good news – your wait is over! Let’s enjoy some soup. I’m sure you’ve got plenty of homemade pumpkin puree to use up. I actually still have quite a bit, and I’m open to suggestions for how to use it up… You can only eat so much pumpkin soup.