Sunday, October 13, 2013

Pumpkins are the epitome of fall

I cannot for the life of me think of a title for this post.  I've already used "It's Fall" and pumpkins are the epitome of fall.

Today has been a story of misadventures.  I had to put my beloved MacBook to rest today.  I opted for a ChromeBook, mainly because it's cheaper than every other computer right now and I have all of my files on Google as is.  I really just wanted a working computer so that I could do today's blog.  I had already started my pumpkins, so I did not want to wait to blog about them!

When I was re-reading this post, I almost forgot to mention.... I have my own domain name now!  I am so excited, I know that this would not excite most people, but it elates me to the highest amount!  Also, I have a new email address, if you would like to contact me about this blog email me at krysten@lostgirlcooks.com.

AND other exciting news!  I have my seller's permit, so if you would like to order something, please click on the Lost Girls Bakery tab and shoot me an email with the form!

I have been waiting for fall, just for the pumpkins, for the longest time.  I love cooking with fresh pumpkin flesh.  I want to make a whole weeks worth of blogs dedicated to it, that's how much I love them.  Anyway, I decided to do something very fall-like and make a pumpkin and acorn squash soup.  It's a very heavy soup, but it is so flavorful.

I hope you guys enjoy the fall food as much as I do!

Pumpkin and Acorn Squash Soup

Ingredients 

  • 2 Whole Pie Pumpkins or 4 small pumpkins
  • 1 Acorn Squash
  • 2 Cups Vegetable Broth
  • 1/2 Cup Heavy Cream
  • 1/3 Cup Maple Syrup
  • 1 tsp nutmeg
  • Salt to taste
  • Spoon full of Cream for serving
  • Roasted Pumpkin Seeds (I cheated and didn't roast my own)
Directions



  1. Preheat oven to 300 degrees
  2. Place Pumpkins and Squash into oven
  3. Roast for an hour
  4. Cut top of the pumpkin 
  5. Take out seeds of pumpkin and squash
  6. Gut Flesh of pumpkin and squash
  7. Put Vegetable broth on the stove to boil
  8. Add in Pumpkin and Squash Mixture
  9. Add maple syrup
  10. Heat for 10 minutes
  11. Put mixture in the blender
  12. Add Heavy Whipping Cream and Salt
  13. If you're feeling artsy put the soup into the pumpkin shells, put cream and pumpkin seeds on top
  • New computer! 
  • <a href="http://www.hypersmash.com">www.Hypersmash.com</a>

2 comments:

  1. Congrats on everything!! Pumpkins are one if my favorite things about Fall!!

    ReplyDelete
  2. Thank you! I am so excited about pumpkins being in season! I think my next blog is going to be on pumpkin muffins, with real pumpkin! (I really dislike the pumpkin pie filling)

    ReplyDelete