If there ever was a color that radiates autumn, it’s orange. Amid landscapes awash in fields of pumpkins and trees bursting with the gift of brilliantly colored leaves, the great outdoors says fall. And, whether you love the color orange, or hate it, there’s no denying that no matter where you look this time of the year, you’re going to spot something orange, particularly at the market. The brightest of the bright can be found in winter squash, carrots, sweet potatoes and, of course, oranges. Research claims that the color orange — the passionate balance between the fire of red and the luminance of yellow — glows with warmth and energy They also say that orange stimulates activity and promotes socialization, making any food the color orange fun to serve to folks gathered for a meal, especially in the form of soup. While pumpkin alone would be sufficient to create a deeply colored soup, using the aforementioned carrots and sweet potatoes not only deepens the hue, but also contributes dimension to the taste. Add the sweetness of an apple, the zest of orange peel, along with the fragrant spice of cinnamon, cardamom and cloves, and you’ve created a meal jam-packed with fall flavor and aroma. In case you haven’t yet figured it out, I love the color orange. It’s brilliant, it’s electrifying, and best of all — delicious.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.