Pumpkin soup and freshly popped popcorn sure are good. Take a pumpkin, cut it in half, turn it cut side down on foil on a baking tray and bake in the oven until inside is soft. Scoop out the seeds, take the flesh and reserve that in a pot with roasted butternut squash and you may add stock or a bit of cream, nutmeg, some salt and pepper and you have the most delightful soup. You can use the pumpkin to serve it in and then freshly popped popcorn seasoned with spices makes for a fun accompaniment. It's all about "Good Eats" at Paul's Fruit Market.
