37 Comments

  1. Happy anniversary/blogoversary Amanda! The soup is wonderful, I love the presentation also. I am getting some honeynut squash in my CSA next week. I had never heard of it and now I see this recipe. So glad!!

  2. Is it really your “blogversary”? Because it is also mine! Same day, same year. What a coincidence. This is a lovely creamy soup, and a fun way of presenting it; I’ve used tiny pumpkins to cook eggs in, but have yet to try pumpkin soup bowls. I love the crunchy pepitas and use of fresh herbs too. Very nice!

    • Happy blogoversary to you too!!! I knew we were close. So funny. I remember your pumpkin eggs. I still need to try that. You can actually eat the pumpkin with these, which I love. This soup is a classic for mom. It actually tastes like being with family for me. The herbs and pepitas add so much. Hope you’re doing well! I’ve been meaning to write to you too tell you that I’m reading a translation by linda grossman who was at the conference with your parents. I really should read the book in its original spanish but it’s 600 + pages. It would take me much longer. 🙂

  3. I love the fact that you served this soup in a pumpkin! Very seasonal and festive! I absolutely love squash soup, in fact I just posted a recipe for one too, though it has carrots and potatoes in it. This recipe looks so delicious with the cilantro and pumpkin puree. I also enjoyed your post about the apple cider doughnuts. Such beautiful fall photos, and your posts really capture the essence of fall, putting into words what many of us feel.

    • Thank you, Jenny. I’m off to see your soup recipe too. I actually got the idea from Eric Ripert, chef at Le Bernadin and thought to myself that you really can’t get a better tasting soup than this. I’ll have to try his! And yours. I was going to add carrots and apples here too, but I decided to keep them for a side salad with the soup tonight 🙂 Thanks for your insightful comments. It’s always such a pleasure to hear from you.

  4. This is weird. I happened to discover honey nut squash at Wegman’s just yesterday and planning to bake it and blog about it. I’m waiting for the sun to come out before I start making it. It’s been gloomy and rainy here, but the sun will be out on Friday and I will make it then.
    You’re not the only who missed the blog’s anniversary. I missed mine twice. I was away and wasn’t able to post anything. What a shame, I know. Anyway, happy blogoversary, Amanda. Beautiful images. And the soup sounds delicious and healthy. Great post.
    Have a great day!

    • I love Wegmans! I hear you about the rain. Aww our poor blogs go unacknowledged by their caretakers. We’ll have to have a party for them 🙂 thanks so much for your kind and thoughtful comment. Be well! And I can’t wait to see what you do with the squash!

  5. This is just awesome, Amanda. Everything is this post is. So much in common, being a kind of a short story teller my self. I’m so glad we got to find each other virtually 🙂
    By the way, congratulations for these 3 prolific years of blogging, gorgeous!
    Have a lovely week and enjoy fall this beautiful!

    • Thank you, Rosa. I totally agree with you about having a lot in common. I live reading your stories and looking at your beautiful photography. I learn so much from your baking. Thanks for the support. Have a great week and a lovely fall as well. Besos!

  6. Wow you may as well be living down here with those temps. 80’s is kind of fall here and squash can be found all over. It is my favorite type of soup.Love how you made this soup and your photos are outstanding.
    I enjoy reading your narratives and find them very refreshing and interesting.
    go Mets.

    • Thank you, Jovina! And thanks for sending a little love to the Mets! I actually talked to the Super today about the heat. He recommended insulation wraps. I may just have to. Apparently there are two ways to control the heat in an old building. On. And off. Thanks again.

  7. That’s a great way to sever the soup and curried pumpkin soup is one of the few pumpkin dished I like. Generally I find squash a bit sweet for my taste – I think I must have OD’d on candy as a child. I prefer carving pumpkin to eating it, though it’s a waste not to eat it. I need some pigs!
    Happy blogoversary 🙂

    • I somehow suspected you wouldn’t like squash for its sweetness. I too have a sensitivity to sweet things, but if seasoned correctly it with a savory counterpart I can tolerate it just a little more than you can. Barely. I too prefer the carving although I’m a sucker for plain and simple pumpkin pie. If it’s not too sweet because you’re right, squash had a lot of natural sugars. Thanks for the blog bday wishes. I feel the same about anniversaries, bdays and holidays as I do about sugar. They can be great if recognized in sparing moderation. Be well!

  8. Loved your thoughts on writing Amanda…heartily concur. Saw dashes of Autumn colour just before I left the States… stunning. Wish I was back there now…eating pumpkin soup. x

    • Aw, thanks Anna. I’m glad you can relate and that you caught glimpses of the most beautiful season here. Writing can really be as miserable as it is cathartic sometimes, but if it calls to you you cannot ignore it. Be well!

  9. It’s funny because I JUST made Butternut Squash soup, like a million other food bloggers now right? But I never thought to add in nutmeg and curry, and you know I love me some cilantro 😀
    I like how you influenced the pumpkin seeds in here too, very nice madam 🙂

    • Thanks, Dana. I feel like anything with squash these days will be overkill because it’s what everyone is doing. But I also think, why not mess with a good thing? It’s cliche, but I’ve fully embraced the squash an orchard season. Maybe because I rebelled against it as a kid. I never ate a squash aside from pumpkin pie (if that counts) until I was like 25. Isn’t that crazy??? I think I’m making up for it here, even if everyone else is doing it. That’s part of the point here. I want everyone to know what I didnt! Hope all is well with you!

  10. A gorgeous autumn post Amanda. I love your mom’s soup. Butternut squash soup is one of my favorites and I always make at least one pot every year. But, I’ve never added nutmeg and curry. I haven’t made any this season (yet) and I’m going to try it your way. Classy way to serve it too! I can’t believe the Mets are in! My sis-in-law married an ex-Met pitcher a few years ago and darn, too bad he’s not with them now. Go Mets!

    • Ha thanks re mets! Cool re sis in law. You’ll love this soup with the spices. It adds subtle flavor and depth. Sometimes my mom goes too far with the curry which turns it spicy, but I like it subtle. I hope you’re enjoying the season. Have a great week!

    • Thank you so much, Linda. What a thoughtful comment to brighten the morning. I like the idea of an inviting ode to autumn 🙂 Thanks for stopping by. Have a great day.

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