More than any other season, fall is my favorite time of year. Lots of awesome things happen in the fall: the stifling heat of summer dissipates, I celebrate my birthday, and my boyfriend’s, Halloween, post-Halloween candy sales, the leaves turn colors, Thanksgiving, and the electricity bill goes down. But my favorite part about autumn is, not surprisingly, one of the edible parts: pumpkins!

In the last month or so I’ve been on a pumpkin binge. Pumpkin ale, pumpkin scones, pumpkin butter, pumpkin muffins, pumpkin pie, pumpkin smoothies, pumpkin spiced lattes. If it’s got pumpkin as an ingredient, I want it. Which is why when someone back in San Francisco told me about a delicious recipe for soup made in a pumpkin, I made a mental note to make it as soon as I could in New York.

The main ingredients

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