Fall has arrived. The temperatures have dropped and the air smells different. It is still warm in the sun, but it's not a summer warmth. We had a nice summer with good peaches, nectarines, zucchini and tomatoes, but now I'm ready to move on to apples, pears, pumpkins, chestnuts and walnuts. Last week our painting teacher took us to Jucker Farmart to do some pumpkin sketch-painting. I don't think I've ever seen so many (or different) pumpkins and squash in my entire life! I couldn't pass up the chance to buy some while I was there.

There were so many pumpkins that I didn't know what to try. I usually buy a Uchiki Kuri squash, since I think it tastes best. It's good for roasting, baking and cooking, and it has a deep orange color which makes the dish look like you actually used a pumpkin. But I saw a very interesting, also Japanese squash, called Futsu Kurokawa which reminded me of the ones we had in Japan. I knew I had to try it.

Fall evening are usually cool and a soup is the best way to warm up. I decided to make my favorite pumpkin soup using the squash I had bought.

Pumpkin and Corn Soup

Note: This soup makes about 6 servings. Serve it with a salad and crusty country style bread as a main dish or serve it as a starter to a fall meal. This soup freezes wonderfully. I always make a full batch and freeze the rest. I've written 800 g pumpkin, but I usually pick a smallish one that I like and use the whole thing. It can be more or less than 800 g. If you want to add a little something to the soup, add some grated ginger or some curry powder along with the stock. Start with a small amount and add more later, depending on your taste.

800 g pumpkin, peeled and chopped into pieces

300 g corn

a knob of butter

1 onion, chopped

275 ml milk

725 ml vegetable stock

1-3 tsp curry powder (optional)

0.5 - 1 tsp grated ginger (optional)

Salt and pepper

Sour cream or crème fraîche (optional)

Balsamic vinegar syrup (optional)

Melt butter in a heavy skillet, add onion and sautée until golden. Add pumpkin and corn, season with salt and pepper. Cook for 5 minutes, stirring to avoid burning. Add milk and stock and simmer for 20 minutes. Purée the soup and reheat. If you like a really smooth soup, press though a sieve. Serve with a dollop of sour cream or crème fraîche or a swirl of syrupy balsamic vinegar.