Pumpkin Soup

So, to answer your question, of course I have not stopped cooking or eating. In fact food is all I can think about all day and then I dream about it all night...

I am the kind of person who relies heavily on food for any moods. I always believe that home-cooked meals are the best excuse for a good time and the easiest way to make any good times, better.

Even after the crappiest day, I know I can count on food for comfort (sure, the cold drinks help too).

And for me the cooking ritual itself is as equally therapeutic and pleasurable as eating the end products. From the moment I apply heat to a pan or when I turn on the oven, I know I am on my way to something good. I find repetitive activity like chopping, whisking and kneading are incredibly relaxing.

I love the sound of sizzling oil as it makes my stomach growls with excitement; the stirring around the pan, and the wonderful aroma that fills the kitchen whether it's the smell of freshly baked bread, a simple roast chicken or the pumpkin soup below...


Aaahhh... it's great to be back.

Pumpkin Soup
by Stéphane Reynaud
Serves 6

1.2 kg pumpkin
3 onions
2 tablespoons sugar
100 g butter, cubed
salt and pepper
sour cream

Peel the pumpkin and cut it into large cubes. Peel and slice the onions. Place the pieces of pumpkin with the onions in a saucepan, cover with water, add the sugar, cook, covered, for 30 minutes. Add the butter, purée and season. Serve with a spoonful of sour cream.