Our weather sure has been yo-yo-ing lately between mid-40s and upper-60s leaving us guessing from day-to-day what we’re going to do for dinner. What do we feel like? Is it a chili-and-cornbread kind of day, or is it a fresh-salad-and-grilled-fish kind of day? Thankfully, fresh foods never go out of style! The ingredients I like to cook with best happen to be fresh produce…

One particularly chilly evening recently, we took a page out of Saveur‘s December 2015 issue. Following an article on Danish cuisine, I was inspired to create their recipe for Pumpkin Soup with Orange and Parmigiano-Reggiano. I was lured in by the blissful imagery in the writing and the promise of “[c]aramelized roasted pumpkin gets an unorthodox hit of flavor from orange zest and juice, stirred in just before serving to brighten this wintry soup.”

One issue I had however, was the absence of cooking pumpkins out of season. Thankfully the writer recommends an equally delightful substitute of using butternut squash in place of pumpkin. It ended up producing a luxuriously complex soup that was both comforting and sophisticated.

The rest of the ingredients

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