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"Good Gourd!Janet OrsiFresh from the vine:  Sous-chef Carol Hubinger of Bistro Ralph pauses at the Petaluma Pumpkin Patch to size up the ingredients for a savory soup.The scoop on how local chefs squish their squash   By Gretchen GilesWITH THE DREAMY changing of the seasons, we at the Independent decided that it was high time to bully several local chefs into answering a few tough questions about their profession and its relationship to the world of the pumpkin. You heard right--that which makes Thanksgiving dessert worth living for as well as providing the kids with some terrific potential fire hazards at the end of October.As one who once willingly spent three hours tromping local pumpkin patches to find the Cinderella variety specifically called for in a pumpkin-infused risotto recipe, finally returning triumphant to the kitchen only to cut, scoop, roast, and pur&amp;eacute;e the devil until it exactly resembled the canned stuff, I find my pumpkin sympathies a bit trauma-scarred."^^<http://www.w3.org/2001/XMLSchema#string>
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