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pumpkin soup

It's rainy and cold outside so I'm starting my winter hibernation with a hearty and filling pumpkin soup.  I never used to make soups, but then with all the squashes coming in from our veggie baskets, it was time to put them to work.  Then I discovered that making soups was pretty much a no-brainer.  Roast some veg, make or buy a good stock, season how you like, blend that shit up and voila.  Meals for days.

This particular deliciousness above was a combination of a pumpkin and what looked like a pumpkin on the outside but its innards looked like spaghetti squash.  Whatevs, all squash leads to the same road of goodness.  Here's the "recipe" (aka, throw whatever you have in your fridge), it yields A LOT of soup, watch out!

-roasted pumpkin and squash, probably equivalent to 3-4lbs worth
-two big leeks
-lots of garlic
-a can of black beans
-3-4 big tomatoes
-4 cups or so of veg stock
-2 cups of water
-a bunch of coriander
-a teaspoon of smoked paprika (maybe more?)
-season at will
-blend it real good

I cozied up to my soup with Hijacking the Runway by the very smart and funny Teri Agins, a writer at the Wall Street Journal.  Agins' "beat" is fashion, but not the trends or who is wearing what, but the stories behind the business, a beat she was onto before Business of Fashion gave a wider audience the bigger picture.  The book is proving to be a fun read with some surprising info, read this great interview with Agins for more tidbits.