By Michael Williamson
I woke up early on Sunday and opened my front door so I could step out onto the landing and feel the weather. It finally felt like fall. The morning was cool and quiet and immediately announced itself as the perfect day for soup.
Since it is finally October and the world finally looks and feels like autumn, I figured it was time to do a pumpkin soup. Now, I have made many kinds of pumpkin soup from my own experimenting to borrowing recipes from famous chefs (one in particular comes from the great Jacques Pepin whose soup is creamy and cheesy and is served in a small, roasted kabocha pumpkin).
Today, I’m going to do the version I make most often and as many of my recipes go,…