It is definitely fall in Tokyo. I pretended several days earlier in the month that it was when it wasn’t by making soup or chili. This week I have worn a sweatshirt on my bike rides in the cool morning air. Today my mood just screamed pumpkin. It has been hard to find canned pumpkin in Tokyo the last few years. Last year, I bought some Japanese produced frozen pumpkin and it has been frozen ever since. Yesterday I put it in the refrigerator to thaw. Today I made Spicy Pumpkin soup from Simply Recipes It is so good and tastes like fall. I cut the brown sugar to two tablespoons and used non fat milk and fat free Greek yogurt in place of the cream. Be cautious with the cayenne pepper, my pot of soup turned out quite spicy. Now, I’m off to put it in freezer containers to store for later.