[Spiced Pumpkin Soup]
I am ordinarily not a huge winter squash fan. I used to dislike sweet and savory together when I was little, and that seems to vaguely remain when it comes to pumpkin and its brothers and sisters. But I do love the look of them and how they come in all shapes, sizes and colors and look like a little munchkin tribe. And the other day at the grocery store, I could not resist buying a big plump slice of bright orange courge musquée – also called courge muscade (literally nutmeg squash), which is your typical Jack-O-Lantern shaped pumpkin. I looked at it, and suddenly I knew : soup. That’s it. I will. Make. Soup.
After researching a little for inspiration – and this included washing my hands thoroughly to leaf with care through Stéphan’s precious Larousse Gastronomique, which he let me borrow under the absolute promise that I would take care of it as if it was my firstborn child – I came up with the following recipe.