I have half a mind not to say this for fear of immediately jinxing it, but… I have been having just the most delightful of all falls! Seriously, the Dutch weather gods are on their A game. It’s all sunshine and crisp, chilly air, and brightly coloured falling leaves, and general merriment out there. And in here it’s scented candles, copious amounts of tea, lots and lots of cooking, and the truest sign that it’s fall: Gilmore Girls! (Anyone else?)
Much more so than new year’s, the start of fall tends to feel like a fresh start to me. When I was a kid going to back to school, this meant swearing to myself that I would keep all of my school notes tidy, and that I would under no circumstances doodle in the margins, and that I would have all of my homework done ahead of schedule, and that I would enjoy all of my classes…
And then by the second week of school my notebook would be covered in drawings and I’d be hastily finishing my homework in the bus. But still!
Nowadays I no longer go to school, but there’s still something in the air that’s got me feeling productive and excited and ready to seize any opportunity. September was actually a pretty big break in my freelancing life – the biggest break I’ve had since the month of May! – so so far, Autumn is really living up to my romanticized expectations. (Expect whining about the rain shortly!)
This French onion pumpkin soup isn’t a quick one – if you’re after soup in a hurry, check out my lemony lentil soup or my zucchini soup – but if you’ve got the time, it is so so SO delicious and comforting and indulgent. (By the by: you could cheat and use jarred caramelized onions, and nobody would know the difference.)
For extra indulgence, you could also turn the little Gruyère croutes into full-on grilled cheese sandwiches. I’m just saying.
This French onion pumpkin soup is an autumnal take on a classic favourite.