Soup Wars, Episode Three: The Revenge of the Boiling Broth

Tonight, at 6 pm, I set about to make that elusive archnemesis of mine, Pumpkin-Carrot Soup.

And I succeeded, y'all.

That is, after the soup attacked me.

Pumpkin-Carrot Soup (for a small/medium sized pot)
-1/2 onion, diced
-3-4 carrots (regular size), chopped
-2 kg of pumpkin, chopped
-1/2-1 tbsp chicken soup mix

Do the following: Fry the onion at the bottom of the pot until crispy. Fill pot 1/2 of the way with water, then add the chicken soup mix. Bring to a boil, then add pumpkin and carrot. Season to taste, and allow soup to simmer for about half an hour-1 hr, until carrots go mushy and soup tastes good.

Do not do the following: After frying the onion, overfill the pot with water to the point where once you add the carrots/pumpkins, the water level is nearly overflowing. Then, once it starts splashing onto the burner, transfer the pot to the sink without the help of oven mitts. Once the boiling water has splashed over your hands, drop the pot into the sink to the effect of emptying the water level to the correct level (2 thirds-5 sixths) and breaking everything in the sink, spraying you and your housemate with boiling hot soup.

After I put the pot back on the burner, and waited half an hour, the soup is ready and tastes amazing.

Though my fingers hurt like nothing else....Does anyone have some ice?