From the chef, Mr. T. Wendell Peek:

El Noviembre Pumpkin Soup: Peeled and diced 1/4 big pumpkin, one large onion, 4 cups chicken stock, added thyme, oregano, garlic, chili powder (optional), one bay leaf, and salt & pepper to taste. Simmered until done, then pureed, then added half a roll of browned breakfast sausage, half stick of butter, 4 oz sour cream, and a hand full of mozzarella cheese. You are welcome. : )

You can find the book, from which this photo comes, here. At fifteen euros, it is a steal.

It’s a beautiful collection.