Since Sukkot menus are all about the autumn harvest, what could be more festive than starting off the meal with a comforting bowl of pumpkin soup? When I was growing up, one of my favorite recipes was my grandmother's stewed kabocha- a Japanese variety of pumpkin or squash. It wasn't until I went off to college that I tried pumpkin for the first time in a dish, and I've always felt the flavor of kabocha is far superior to the pumpkins we eat here in the US. It is sweeter and heartier than that of a regular pumpkin, and it has a fluffy texture similar to that of a potato, which makes it perfect for a puréed soup. The color is a deeper orange, making it more vibrant and festive, as well! <br /> <br />If you're having a sit-down meal, you can serve this soup in bowls as a starter. If you're throwing a casual happy hour under the sukkah like I am, you can keep it warm in a big thermos pot, and pour individual servings in little paper cups with the garlic challah croutons, cream and chives sprinkled over the top. This is the time of year when the air is starting to get a bit crisper, so this soup is a great way to warm up under the sukkah. If you're serving meat later and would like to keep things kosher, I recommend omitting the milk and cream and instead finishing the soup with a dollop of homemade cashew cream, which your guests can stir in. Chag Sameach!

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