We have a dozen pumpkins on the railing of the deck.  These are the fruits, so to speak, of our gardening labor.  I have baked up a few of them so far, to use in muffins and soup.  I made two batches of muffins this past weekend.  One was great, the other flopped.

The flopped batch came from missing one ingredient.  It took me quite a while to realize what it was.  Then I remembered that I forgot the baking powder.  It is great to remember that I have forgotten something.  It is far better than to forget that I have remembered something.  The second batch was the progeny of the flop of the first batch.  I was excited to make these pumpkin apple muffins and then I ended up with these somewhat tasty but way too dense things.  The next batch was a winner.

I also made soup this weekend.  It was part of a simple meal:  fresh bread, fresh soup and apple pie.  The pie was a group effort (my mother and niece worked on that) so the meal was truly a family dinner.  The bread was pretty much dee-lish, if I may say that about my own honey oat perfectly risen perfectly baked warm buttery yeast creation.  And the soup was dang good as well.

My wife and I went out to dinner a few nights ago and had some squash soup that was really amazing.  It just folded into your tongue and wrapped around your taste buds in a teasing caress.  It was hard to get enough of that.  I though I might take some cues from that soup and, while I had no illusions that I would replicate it, try my own version.

My version was a pumpkin (duh!) soup, with cream and honey and cinnamon and sage.  It was creamy and smooth and sweet.  I made a lot but it was consumed, even by two young children and a teenager.  That was accolade enough for me.

There are still many pumpkins left.  I will bake and freeze a few and I will make more bread and more soup.  And maybe another batch of muffins.  We still have a bucketload of apples left as well.  Our oven won’t be idle for a while.