I woke up this morning to a chilly house with open windows and a definite fall breeze wafting through the air and guess what I said? "Yipeeeeee! It's finally fall!", which just happens to be my very very favorite season of the year. I love the crispness, the colors of the "dead or dying leaves" as a friend calls them for the tourists who travel to see the fall colors, the smell of wood fires, wearing hoodies, and even the slight decay in the air. Spring, Summer, and Winter are all great, but Fall is, by far, the best time of the year.
And the cooking? Ahhhhh, the cooking: Crockpot Chili, pumpkin fudge, Apple Pie in Finnish Cream Pastry, Baked Acorn Squash with Apple Butter, cranberry bread-- all the good stuff, Baby. Here's to pumpkin-flavored EVERYTHING!
This Pumpkin & Roasted Red Pepper Soup is one I found on Jackie Mills' blog: Delcious Diabetes Cooking. Great soup recipe and fabulous blog. Stop by when you get a chance. Diuabetic or not, you'll find lots of Good & Good For You recipes to make throughout the year.
- 2 teaspoons extra virgin olive oil
- 3 large carrots, peeled and chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 5 to 5 1/2 cups low sodium vegetable or chicken broth
- 1 cup roasted red peppers from a jar, drained and chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 (15-ounce) can pumpkin (not pumpkin pie filling)
- 2 tablespoons lemon juice