Punkin

My sweetheart left this morning for Nashville.  We've had a really great couple of days - a wedding, decorating our new house, dates, and a movie!  I get the feeling like I am going to miss him a lot this tour.  With Thanksgiving and Christmas coming up, not to mention a baby on the way, I feel like I really need him around right now.

However, I have lots to keep myself busy.  Several friends have had babies recently and I'll be taking photos of the little guys!  I also have a new home to decorate - is it too early to bring out the Christmas stuff?  I mean, if I'm going to decorate NOW it might as well be the Christmas decorations.  

Before Dan left, I made a HUGE pot of pumpkin soup.  I'm really into making my own soups and this one was delightful.  I will try to post the recipe.

I thought it was funny that it turned out the same color as my tea pot!

My Pumpkin Soup Recipe:

• Cut a mini pumpkin in half and "gut" it.  Place it, rind-side-up in a glass baking dish.  Add 1/2 inch of water in the bottom of the dish.  
• Bake the pumpkin at 425 degrees for 30-45 minutes, until the pumpkin feels soft.
• Chop an onions and fennel (optional) and simmer in 2 cups of vegetable broth. 
• Puree onions, broth, and pieces of cooked pumpkin in a blender or food proccesser.  Add 1 cup of cream.  Dump everything back in to the pot and simmer on low heat.
• To season, add a splash of curry powder, a teaspoon of salt and a dash of pepper [give or take].

Enjoy the last bits of fall!