Come winter, I don’t really like to make salad. I like salads. Lots of them. But mostly I like them in the warmer months when both eating and clothing are lighter. It’s not as if I don’t prepare and eat vegetables during the season. I do. I make lots of soup, which requires almost as much touching of cold veggies as does salad, but the results can warm and soothe the frigid New England soul.
And, since the thermometer tells me that it is 21 degrees outside right now, with predictions for 0 tomorrow, it is absolutely critical to put up a pot of soup. Tonight’s choice? Moroccan Pumpkin Soup, a recipe adapted from the late, great Gil Marks. His original calls for leeks or onions, but since I hardly ever remember to buy leeks, I just use regular yellow onions. And for a little added pizazz, a few pumpkin seeds sprinkled over the top of every serving.
Try this really easy recipe to warm your soul!
