Well, summer is definitely over!

The wind is howling out there, the high temperature today is about thirty degrees farenheit lower than it was on Monday and the skies are grey and ominous. I guess it was only a matter of time...




But with autumn brings glorious, sweet pumpkins. (I don't mean these pumpkins this time) And when I have a big chunk of pumpkin, I make a soothing, satisfying and velvety pumpkin soup that requires only a few ingredients.

Velvety Pumpkin Soup

serves 4

2 pounds fresh pumpkin, peeled and cut into one inch cubes
4 cups chicken stock
1-2 tablespoons sugar, depending on the sweetness of the pumpkin
4 tablespoons Heavy Cream
salt
freshly ground white pepper
4 tablespoons crumbled Gorgonzola cheese or 4 small slices Fourme d'Ambert cheese

In a large stockpot mix together the cubed pumpkin, chicken stock and 1 tablespoon sugar.
Bring to a boil over high heat, cover and cook for 20 minutes.
Taste and add more sugar if necessary.
Blend until completely smooth with a hand blender or in a food processor. Use caution with hot soup!
Just before serving, bring back to a boil and whisk in the cream.
Add salt and white pepper to taste.
Serve with 1 tablespoon Gorgonzola or 1 slice Fourme d'Ambert on top of each serving.