55:{"categoryID":38,"categoryName":"Israeli Food and Jewish Recipes","friendlyURL":"/israelifood","languageCode":"en","showAsCategoryLink":true} 56:{"imageID":700356,"imageName":"The Jerusalem Post","friendlyURL":"https://images.jpost.com/image/upload/f_auto,fl_lossy/q_auto/c_fill,g_faces:center,h_720,w_1280/700356","photographName":"The Jerusalem Post","width":"1280","height":"720","languageID":1,"languageCode":"en","imageRemarks":"The Jerusalem Post","imageAltText":"The Jerusalem Post","imagePhotographName":"The Jerusalem Post","isCloudinary":true,"imageWidth":"1280","imageHeight":"720","imageCredit":""} 58:{"reporterName":"LAURA FRANKEL"} 57:["$58"] 5b:{"position":0,"content":"Crema di Zucca"} 5c:{"position":1,"content":"Autumn in Tuscany looks a lot like the neighborhood pumpkin patch I remember visiting when I was a kid. Pumpkins of shapes, sizes and colors are piled high. This versatile vegetable stores well for winter, is easily canned and is frequently featured in savory dishes. This luxuriously textured soup is a perfect example of cucina povera, which is the practice of using what is readily available and seasonal. The fragrant woodsy Porcini mushrooms can be a little expensive-but their flavor and fragrance make them worthwhile ingredient. Look for porcini pieces instead of the whole mushroom. It will be much cheaper."} 5d:{"position":2,"content":"8 servingsIngredients:-Extra Virgin olive oil-7 cups plus 1-cup vegetable stock (See recipe, page)-1 ounce dried Porcini mushrooms-1 7 pound pumpkin, about 5 cups peeled and diced pumpkin (look for Sugar Pumpkin) or 3 cups canned pumpkin puree-6 Cipollini onions, peeled and cut in quarters, or shallots-1 teaspoon freshly grated nutmeg-1 medium head Savoy cabbage, very thinly sliced-Salt and pepper"} 5f:T52c,

Crema di Zucca

Autumn in Tuscany kosher style - Chef Laura's Frankel's famous soup recipe.