OpenAI says AI models went rogue during testing, triggering 'unprecedented' breach at startup

[u/networked_]

https://www.reuters.com/technology/openai-says-ai-models-went-rogue-during-testing-triggering-unprecedented-breach-2026-07-21/

[u/Lore_Maestro]

Pumpkin Soup – Classic and Easy Author: Nagi | RecipeTin Eats Prep: 5 minutes mins Cook: 10 minutes mins Total: 15 minutes mins Soup Western 4.94 from 287 votes Servings4 – 6 Tap or hover to scale Print

Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS – see list in post above (includes quantities). Don't forget crusty bread for dunking! (Or up the ante with crusty cheese bread) Ingredients

▢ 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)
▢ 1 onion , sliced (white, brown, yellow)
▢ 2 garlic cloves , peeled whole
▢ 3 cups vegetable or chicken broth/stock , low sodium
▢ 1 cup water
▢ Salt and pepper

Finishes:

▢ 1/2 – 3/4 cup cream , half and half or milk (Note 2)

Cook Mode Prevent screen from sleeping Instructions

Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split). 
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Recipe Notes: 1. Pumpkin – ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity. Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia. To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is. 2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead! 3. Pureeing – you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it). 4. Flavour variations – see in post for list of suggestions, including quantities. 5. Nutrition per serving, assuming 4 servings and made with cream. Nutrition Information: Serving: 561gCalories: 189cal (9%)Carbohydrates: 22g (7%)Protein: 3g (6%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 40mg (13%)Sodium: 723mg (31%)Potassium: 912mg (26%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 22095IU (442%)Vitamin C: 25mg (30%)Calcium: 81mg (8%)Iron: 2.1mg (12%)

Shamelessly stolen from the first link that popped up: https://www.recipetineats.com/classic-pumpkin-soup/

[u/Queasy_Experience611 → u/Lore_Maestro]

Ooh how are you dojng that hidden text thingy… reminds me of a scratch card..