Huge props to my husband for setting such pretty tables while...
...I was busy cooking myself silly.
He arranged the flowers himself.
I wish had the same eye for that. Luckily for my daughter, she does.
On the kids' table, he used a jeweled pumpkin and jeweled grapes to create...
...a sparkling centerpiece that the little ones thought was pretty magical.
For the first time everThanksgiving dinner was ready right when I hoped it would be. And everything was ready at the same time. Timing is everthing with a turkey dinner.
I made all my old standards: turkey, stuffing with fresh herbs, Yukon gold mashed potatoes, candied sweet potatoes, wild rice. My sisters and sister in law brought homemade rolls, a sweet corn casserole, southern-style green beans and a gorgeous salad.
Stir in the chicken broth and pumpkin, bring to boil and simmer for 20 minutes.
I like to serve it from a fun pumpkin shaped bowl. You may serve it with a dollop of sour cream on top. I passed on that.
I wish had the same eye for that. Luckily for my daughter, she does.
On the kids' table, he used a jeweled pumpkin and jeweled grapes to create...
...a sparkling centerpiece that the little ones thought was pretty magical.For the first time everThanksgiving dinner was ready right when I hoped it would be. And everything was ready at the same time. Timing is everthing with a turkey dinner.
I made all my old standards: turkey, stuffing with fresh herbs, Yukon gold mashed potatoes, candied sweet potatoes, wild rice. My sisters and sister in law brought homemade rolls, a sweet corn casserole, southern-style green beans and a gorgeous salad.
My new menu item this year was curried pumpkin soup and it went over big time. Everybody wanted to take some home with them. Even the kids ate it.
This is curried pumpkin soup. I got the recipe at, of all places, the little produce stand where I bought my pumpkins. No fancy cooking magazines this time.
Preparation:
Heat butter in large pot.
This is curried pumpkin soup. I got the recipe at, of all places, the little produce stand where I bought my pumpkins. No fancy cooking magazines this time.Here's the recipe:
Ingredients:
4 Tablespoons butter
1 Tablespoon curry powder
1 pound mushrooms sliced
1 large sweet onion chopped
1/3 cup flour
8 cups low salt chicken broth
2 pounds of pumpkin canned or fresh (I used both because I doubled the batch)
2 cups heavy cream
5 Tablespoon honey
salt and pepper
sour cream (optional, for serving)
Preparation:
Heat butter in large pot.
Add curry powder and cook for 1 minute. (It will turn a gorgeous color and smell divine).
Add mushrooms and onions and saute until onions are tender.
Stir in flour and cook roux for 3 minutes. (This will look very goopy but don't cut the time short).
Stir in flour and cook roux for 3 minutes. (This will look very goopy but don't cut the time short).
Stir in the chicken broth and pumpkin, bring to boil and simmer for 20 minutes.
Stir in heavy cream and honey, simmer for 10 minutes.
Add salt and pepper to taste.
I like to serve it from a fun pumpkin shaped bowl. You may serve it with a dollop of sour cream on top. I passed on that.You may cut back on the curry a bit if you like.
It's super simple but super good. Loaded with vitamin A and fiber.
Enjoy!
Enjoy!
L-O-V-E that pumpkin bowl!!
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