For some weird reason, the only thing that sounded good to Sheri, and that she thought she could keep down, was my Mom's pumpkin soup. So that's what I made her.

It came out great. I made a couple of small changes, though, that really worked well. I added one large diced turnip, and instead of chicken thighs, I grilled some pork loin that I cubed and marinated for about 45 minutes in some Indian spices. The grilled flavor added a nice complexity to the soup, and the cubes were easier for Sheri to pick out.

I used my stick blender in the soup after everything was cooked, so the turnip cubes, along with the onion and green chilies, turned into a nice smooth puree.

I wrote here a few months ago about how much I like the taste of turnips in cooking. In this soup it added a nice fresh, almost celery like, taste, but was not overbearing.

I froze half of what was left over, and put the other half in the fridge for tomorrow.