I discovered this soup a few years ago, and I’m not exaggerating when I say it’s one of my favorite things to eat. I wouldn’t say I’m the biggest fan of soup in general (with some notable exceptions like a tomato soup to accompany a grilled cheese), but this one is different. I crave it, especially in crisp weather just like we’re having right now. As soon as the autumn squashes start taking over the produce section, I pull out the recipe.
I have always been underwhelmed by pumpkin pie. It has a squash-y taste no matter what spices you mix with it and frankly, I just find it a bit boring. It’s been my mission for the past couple of years to find a next-level pumpkin pie replacement. I’ve tried everything – kabocha squash pie, maple pumpkin pie, pumpkin pie with a brulee top. None of them has sold me. That is, until this year, when I discovered that the solution was to ditch the custard filling and opt for pumpkin mousse.
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