Pie Or Soup?
Pie pumpkins are one of those yearly treats.
It takes a full season for a pie pumpkin to grow, and it is also one of those things that are synonymous with fall.
Pumpkin latté in the summer? Just wrong.
But now that fall is officially upon us, we are, once more, allowed to celebrate all things pumpkin.
With Thanksgiving right around the corner, I told myself that I would make a classic pumpkin pie, first roasting the pumpkin and making a purée using my trusty hand blender.
But the latest Food & Drink edition and my plan threw this plan into question.
Wishing to capitalize on the theme of Ontario products, they've created a tantalizing line-up of recipes including Butternut Squash Crumble Cake and Beet and Dill Torte.
But what really caught my eye was the Roasted Garlic & Pumpkin Soup.
Promises of a roasted garlic sweetness that ''meshes well with the pie pumpkin'' made my mouth water, and my thrifty side was glad that leftovers would freeze well.
So I made soup, omitted the cream, used homemade veggie stock, added love & lovage and it was delightful.
And although I will have to wait to make my Thanksgiving pumpkin pie, I have no regrets.