My freezer is full of jars containing the liquid essence of long-gone hens. There are also many plastic tubs full of the pureed prolific members of the cucurbit family–pumpkin and her sister squashes: acorn, butternut, and delicata.
It being, for the moment, slightly wintry outside, with enough snow on the ground to make it look less like late October, I made for supper my famous (to me) Curried Cream of Cucurbit soup, so simple that it qualifies as home-grown fast-food. Here\’s how to make it: into the blender dump a quart of hen broth and a couple of cups of squash or pumpkin, two tablespoons of butter and two of flour. Salt, pepper, and some hot curry powder. A splash of sherry or brandy. Then blend, heat, and eat.
The result lives up perfectly (except for the color, of course. But you can make this soup with green veg, too, omitting the curry powder) to the lines by Lewis Carroll:
Beautiful Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, Beautiful Soup!