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"What's for Dinner Honey?"

Every Friday Local Betty features a new recipe in "What's for Dinner Honey?"  And Signe, our Farmers Market foodie tracks down another tasty treat from someone in town- a dish that is simple, delicious, and easy to share with friends and family.  We get inspired and we get to meet someone new.  We love it.

Whenever it's cold out, or even threatens a bit of drizzle, we try to get to Bloomy Rind to see what soup Robert has concoted.  Always interesting, always with a twist- an unexpected ingredient that takes it from delicious to "oh my".  The man has a way with soup - he never fails to delight.

Bloomy Rind Pumpkin Soup- from Robert Gonsalves

Redhead Betty would bathe in this soup if it was legal.  It's that good.

2 sugar pumpkins {ask to make sure you have the right kind}
1 butternut squash
brown sugar
allspice
fresh apple cider
honey
3 oz butter
curry powder
siracher pepper
salt and pepper
chicken broth

Slice the pumpkin and squash open and remove the seeds. Season the insides with a little brown sugar and allspice, place skin side up in a shallow pan and roast at 350 degrees until soft. Scoop out the flesh and blend until frothy with a little apple cider, the cream, a touch of siracher pepper, honey, the butter, a pinch of curry and ....salt and pepper.  You can add a bit of chicken broth to make it your desired consistency.

Save the seeds of the pumpkin and toast with cumin and paprika.  Top the soup with the seeds or a drizzle of reduced apple cider.