He ran his finger around the empty bowl and then licked it!! "What are
you doing?" He said he didn't want to miss any of it. In ten years he
has NEVER done this not with any meal I cooked. He did this after
eating his soup, maybe because it only made enough for two bowls and
that was all he was going to get.

Lick-the-Bowl Pumpkin Soup

serves 2

1 Hokkaido pumpkin
2-3 tsp chicken bouillon**
2-3 cup boiling water
1 pinch nutmeg (ONLY a pinch)
1 shake black pepper

Preheat oven to 350 deg F. Place pumpkin in a baking dish and roast
until easily pierced with a knife, about 1 hour. Allow pumpkin to cool,
cut in half, scoop out seeds and remove rind.
Place pumpkin flesh in a saucepan and mash with fork (or, if needed,
blitz). Add the bouillon to boiling water, stir. Gradually stir
bouillon into pumpkin to desired consistency. Add just the merest pinch
of nutmeg and black pepper.

Simmer over low heat about 5 minutes. Serve.

** Depends on size of pumpkin and the desired consistency of soup. I
used 2 cups of bouillon, I like a some-what thick soup to warm the
bones.

NOTE: I don't know if this recipe would taste the same with any other
pumpkin variety. The Hokkaido needs nothing else for flavor. A
Hokkaido pumpkin is rather small; one will make about 2 bowls of soup.

Seeds: Clean pumpkin fibers from seeds and discard fibers. Toss seeds
with oil and salt to taste. Spread out on a baking sheet and return to
oven 15-20 minutes, until crisp and golden.


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