I had my first encounter with a feijoa at the farmer’s market this weekend, and had to buy a pound. Delicious enough raw, tonight I stuffed them with some salty feta cheese and roasted them until gooey for a great little appetizer.

I had also picked up a sugar pie pumpkin, which I sliced in half, drizzled with a bit of oil, salt, and pepper, and roasted for 45 minutes. Once caramelized on top, I scooped out the good stuff and blended it with a little pipe stock and two garlic cloves that i had lightly browned in oil in a stockpot. Once the pumpkin attained puree status in the blender, i added it back to the still-garlicky pot with the addition of some butter, a little bit of soy milk, and some more water, s&p until i had a wonderfully seasonal pumpkin soup. If i had had a few sage leaves lying around i would have deep fried em for a little garniche.

Some chicken tenders seasoned with curry powder hit the grill pan to complement my pumpkin soup. The meal turned into a bit of an orange affair, but these flavors just go so well together…