A confession: In spite of my current, ongoing, seeming-like-it-will-never-ever-end condition, I don’t like traditional chicken soup. Obviously, boasting such sacrilege, I am undeserving of your sympathy. Obviously, this is why, four days in, I am still on the sofa on my second box of tissues, chugging down my 20th Brita pitcher of water, my nose as red as a rail-thin starlet at 4 a.m., the bitterness of having a SuperBowl party of one only slightly mitigated by the fact that the Giants triumph–I do not embrace everyones’ grandmother’s sworn-by home remedy.
If you’re like most people at the tail end of this frigid first week of January, you’re likely torn between wanting to “do good” for yourself by cooking healthy foods with your eye on the long-off prize of bathing suit season (no matter how improbable it seems as your fingertips numb after spending only half a block exposed) and wanting to “hibernate” with indulgent food that sticks to your ribs, promising to keep you warm and padded until spring comes, and sadly thereafter.
I know this sounds like the tiniest of triumphs in a world of people who have respectable accomplishments to be proud of, but nonetheless, it brings me great pleasure to announce that I have found a pumpkin soup that meets my approval.
Yes, I know, who talks about pumpkin soup in November? It seems like strictly an October affair. Pumpkins crowd the markets, and the people gather round with an evil glint in their eyes, eager to carve them up and roast their innards, mwa-ha-ha. You can barely turn your head without finding another half dozen pumpkin recipes, and oh, I know, I’ve spread my share around.
Because I am, in all likelihood, about seven years old on the inside but old enough on the outside to know that this might never change, I’m just going to admit from the start that the concept of sausage soup makes me giggle. It also sounds kind of gross, don’t you think? Sausage soup.Hee hee. In fact, when it appeared a few weeks ago as Epicurious’ Recipe of the Day, I sent the link to my husband who, also being seven or maybe seven and a half on the inside, would totally get a kick out of it. But then–and I hope that this doesn’t mean that he is growing up on me, because that just will not do–he actually said that it sounded good, and that we should make it for dinner.
I’ve been waiting for this day for a long time. You see, I’ve told you about a lot of soups–I mean, a lot of soups–but I haven’t gotten to share with you this awesome red pepper soup I plucked from the New York Times nearly two years ago because I started this site just a little bit past pepper season.