The thing that leaves me baffled about that restaurant habit of pureeing a pumpkin and calling it soup of the day, is that there are so many simple soups that can be made quickly and make a restaurant look like it cares. If pumpkin is the soup, I’m moving onto the next restaurant; if they don’t care about the soup, why should I think they care about any of the rest of what they do?
Stephanie’s spinach soup starts off:
Sweat an onion, several large diced potatoes and some garlic in olive oil. Cover with water and simmer until potato is soft. Throw in a bunch of chopped stemmed spinach. Maybe 5 minutes later puree. Add salt, pepper, ground roasted cumin.
I did all this and rather than use water to adjust the soup to my preferred thinness, I used milk instead. Gently reheated. I doubt this means I will be expelled from the spinach soup paradigm.