Thursday, Sept. 08, 2005 - 5:04 p.m.

Pumkin Soup
1 large and incredibly suggestive looking butternut squash (aka butternut pumpkin, and if you do call it that you probably only need a half pumpkin)
2 medium onions
1 large clove of garlic (but I used two because garlic is good)
1 medium potato (maris piper or desiree)
1 granny smith apple
1 bay leaf
chicken stock

Peel and dice onions and garlic, sweat off until soft and clear in a frypan or big heavy-bottomed pot. Peel and dice pumpkin, potato and apple (big-ish chunks). Put garlic, onions, pumpkin, potato, apple into aforementioned pot (if not there already), add chicken stock (a cube or two is fine if fresh not available) and water until vege is 3/4 covered, add bay leaf. Simmer for an hour or two, remove bay leaf, allow to cool a bit and whiz through a blender, or mash like nobody's business if no blender. Serve with cracked pepper, sprinkle of toasted pine nuts, dollop of sour cream.

Sit back, slurp, and feel smug about one's domestic god / godessnes

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