If you didn't know by now, I'm a happy long-time member of the pumpkin psycho craze. Please see all earlier posts this fall.
I'm also scrambling to share all my pumpkin wonderfulness with y'all in time for the frenzy of fall foods in November. Everything pumpkin is fine with me. And my daughter seems to love pumpkin as well. We eat it without anything on it, right out of the Libby's can. Literally. We shared a can this week.
On that happy note, I'm bringing you a very good pumpkin soup recipe today. I've actually been perfecting the recipe since we lived in Maryland. And I'm happy to announce it's blog-ready, after 6 years. The first time I made the soup, I received a lot of backlash. Now, my family and friends can't seem to get enough!
Even the pickiest of eaters open their hearts during the holiday months to enjoy some savory foods that are different.
My parents always taught us to try everything. I'm happy to announce that three out of three kids in my family can literally eat anything, because of my parents consistent encouragment. My sisters and I can pretty much scarf down any sort of food, any time, anywhere.
Encourage your kids to try different foods, y'all. As they grow up, they'll learn to enjoy all types of flavors and textures. You won't have to worry about them offending others by not wanting to enjoy what others have worked hard to prepared. They won't starve on missions trips and oversea adventures where the cuisine is hardly sugar-laden and covered in salt. Teach your kids that we eat to LIVE, we don't LIVE to eat.
Food is so important y'all. Thanksgiving and November teach us a lot about food. Not all who live in this world get very much to eat. So we are thankful for our food. And we eat so that God can fuel our bodies to serve others and work for His kingdom.
I hope all y'all, and your spawn, enjoy this very fun November delicacy!
Chunky Pumpkin Soup
4 large carrots chopped
4 celery sticks chopped
2 onions chopped
1/2 stick organic butter
1 teaspoon Thyme
1 teaspoon Rosemary
1 teaspoon All-spice
2 teaspoons cinnamon
2 teaspoons yellow curry
1 teaspoon parsley
1 teaspooon nutmeg
2-3 garlic cloves minced
1/4 cup white wine
1.5 cups Heavy Whipping Cream
1 large can pumpkin
1 box of stock (I used Vegetable but Chicken stock would be good as well)
Salt and Pepper to taste
Dump all veggies into a stock pot with butter and all the spices. When everything is tender, deglaze the pot with the wine. Allow to simmer another 2-4 minutes and then add in stock, pumpkin, and heavy cream. Bring to a boil. Immediately turn back down to a simmer. Add salt and pepper to taste and simmer another 5 minutes.
I served the soup with parmesan cheese and my one year old completely approves!
Coming up on the blog...
How to transition some of your October decor into November decor... hmmmmm
okay here is a hint: I'm mad about PLAID!
And...
Our CHRISTMAS tour featuring Mr. Christmas himself (Drew!)
Happy November my loves!