This week's post is a tribute to one of my favorite food blogs, Sippity Sup.  A couple weeks ago he made an excellent looking roasted fennel soup, which I decided I must have.  Now, I can confirm that it's both excellent looking and tasting. 

I didn't execute with the same finesse, as I was cooking for myself and was prepared to to finish the batch in a few minutes.  If you want finesse and 'pretty,' check out the original recipe--otherwise keep reading.

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Do you know what a pumpkin tastes like?  I'm referring to the flavor of the pure unadulterated gourd.  I know you know what pumpkin pie spice tastes like, but what about the vegetable plain?  One cannot taste apple in an apple pie if cinnamon is left out of the recipe-- our palettes are trained to operate this way.  As I delved into the savory side of pumpkin this past weekend, I started to wonder if my palette was trained in a similar manner.

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