Tonight in a fit of cooking extravaganza I’m cooking a white pumpkin and will probably make a soup. Pumpkins, I recently learned, come in all kinds of colors. So when I saw a white one recently at a local market (well, Whole Foods), I had to try it.

The pumpkin soup recipe I came up with last year can be found in the October edition of the Oakhurst Leaflet, where I write a food column. However, this version will be different, as I have no pork sausage, just side meat I picked up at the Raleigh Farmer’s Market. As far as I can tell, this is basically uncured bacon, but I am going to contribute to the generally unreliability of the Internet and not look that up just now.

I will report results.