It’s almost June, yet one of the products we can’t seem to keep on the shelves is solid-pack pumpkin.
You’d think this would be a seasonal food unconnected to the pandemic. Predictable in November. Unsurprising at Christmas. But in lilac season?
Still, I get it. The texture, smell and taste of pumpkin spell comfort.
I’m not sure it would have occurred to me had I not watched the pumpkin shelf empty and refill day after day, but last night I made a rich, fragrant soup.
If there’s anything as reassuring as the aroma of pumpkin pie, it’s pumpkin, nutmeg, onions and curry. Add chicken stock and sauteed mushrooms, then top it off with a generous dose of cream, because you deserve it.