Do I have to be a cook to know the soup is good?

ONE good reason I love to eat at Restaurant of Choice (RoC) at the University of the Philippines Diliman is its distinctly delicious pumpkin soup. Its exquisitely soft texture, with no additives whatsoever on the liquefied mashed yellowish orange ripe squash flesh, is so soothing to the palate that no matter that it’s hot, you’d love to let it sink down your throat for a good fill of gourmet’s delight. It does not matter really that I don’t know how to cook pumpkin soup. What matters is, I know how to take it in and say it’s yummy.

That being in mind, here are two readers commenting on my column last Sunday, Sept. 6, 2020, “Why are we going crazy over Covid-19?”