You’ve heard of a lady-in-waiting? I’ve a pumpkin-in-waiting.
A kabocha (aka Japanese pumpkin), approximately 2 pounds, beautifully roasted with white onions and garlic.
It’s my palette of pumpkin.
What shall I create upon it?
A soup, certainly.
Yet what kind?
Another soup, a chicken-vegetable soup featuring Indian spices — spotlight on turmeric — is already concocted and on tap in the fridge. Hence not feeling Indian for the kabocha.
I do not care for dairy-based soups. Thus no milk, be it from a cow or soybean or coconut (yeechhhh!!!) shall cross the kabocha!
I’m not averse to the nutmeg-cinnamon-dash-of-allspice route. Lord knows they complement kabocha’s enticingly subtle sweet earthy flavor.
But remember, dear readers, this kabocha, like the onions, is roasted — and thus caramelized. Hence the sweetness of the dish needs no enhancing.
I’ve also considered curry — another traditional route when pairing pumpkin and spice.
Yet, as with the nutmeg-cinnamon-dash-of-allspice option, been there done that.
I’ve a hankering for something different. Undiscovered. Unique to my cooking history. Specifically soup history. (Soups are my strength & speciality, as mentioned yesterday.)
If you’ve any great ideas, bring ’em on! I’m open to suggestions. Just no dairy. Or anything remotely coconutty! 🙂
Well, the time tells me I gotta run to my job. In a grocery store. Perhaps a customer’s purchase of spices will inspire! Perhaps it shall the way as I paint upon my palette of pumpkin! Toodles for now.