
Two books have been on my mind lately. The first is
The Tenth Muse: My Life in Food by
Judith Jones. It is an excellent biography filled with food stories. Judith has been a great strength for bringing us cookbooks from so many well loved cooks and chefs. Somehow she has managed mostly to stay under the radar with all the amazing accomplishments and contributions in her life. Not many know that she was also a huge influence in making sure the book
Anne Frank: The Diary of a Young Girl came to America. I am in awe and grateful for this lady for so many reasons including the ease in which we can purchase fresh garlic and such ingredients today. This is a delightful read.

The second book I wanted to share with you is Judith's most recent cookbook titled
The Pleasures of Cooking for One. It is full of gorgeous photographs (I couldn't resist taking many for this post!) that are combined with simple delicious recipes.


It is clear through beautiful writing that she has a deep love for cooking. The suggestions are helpful and the portions are appropriate without being overwhelming.



Xas and I have enjoyed flipping through the book and deciding on recipes to make. The other day I had a hankering to make soup and he immediately suggested Judith's pumpkin soup. Below I have included that recipe and the results!

Pumpkin or Winter Squash Soup
The Pleasures of Cooking for One by
Judith Jonespage 88
1 tablespoon butter
1 medium onion, chopped fine
About 2 cups roasted pumpkin or winter-squash chunks
2 cups light chicken stock
1/2 teaspoon grated fresh ginger
Salt
1 tablespoon heavy cream, or more as needed
A small fresh grating of nutmeg
Melt the butter in a small heavy pot, and saute the onion gently for 5 minutes. Add the pumpkin or squash and stock, and simmer for 30 minutes. Mash the pumpkin or squash right in the soup, using a fork or a potato masher, or if you prefer a smoother texture, puree the soup with an immersion blender or in a food processor. Stir in the ginger, turn the soup into a warm soup bowl, and spoon the cream over it, sprinkling of nutmeg on top.

*I added a bit of grated Asiago cheese on top of the soup as well.