Pumpkins

there're so many varieties...Alexiabeille had many in her garden...In her hand you see a "Turban squash"...She also likes "Red Hubbard" also called "Boston Marrow"...they are rather small.

It's my favorite...If you want to see nice pictures of vegetables go and visit my friend Lucie Marguerite, her garden is beautiful.

She 'll show you a Boston Marrow...It cooks and tastes excellent, a bit like chestnut, that's why in French we call them "Potimarron".Today I give you two recipes, there're plenty but I most often do these two.

First the soup:

you need:
3 tablespoons olive

2 leeks chopped
8 cups bullion
2 1/2 lbs cooked, mashed Marrow or pumpkin

2 tablespoons sugar
2 teaspoons ground cinnamon
salt to taste
ground black pepper

Preparation Directions:
Heat the oil in a large saucepan over med-low heat.
Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
Combine the buillion, pumpkin, sugar, spices, salt and pepper.
Heat until boiling point.
Reduce heat to low, and simmer.
Check for seasonings.

you may add a little cream and roasted sesame seeds