Tuesday, October 24, 2017

Seasons Change

The fall colors seem to be at the seasons peak , and now we are getting three days of much needed rain.
I have started and plan to continue with winter food prep and storage this week . Next week I plan to change out seasonal linens , such as drapes and beading.


  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion

  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns


  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

1 comment:

  1. This article is reflecting beauty of Kennebunk, a town of United States, in which shopping centre, resort and community markets are decorated on the eve of Christmas and New year.