Archive for pumpkins
October makes me want to make truckloads of pumpkiny baked goods. I am far from alone in this, I know. Last week, I made pumpkin chocolate chip cookies from The Damn Tasty Guide to Vegan Baking and inexplicably failed to get a photo before they were all gone. I’d put Halloweeny sprinkles on them and everything! Happily, they were all nommed up at our pumpkin carving on Saturday…which meant we were out of homemade baked goods! Oh, darn, I had to make something new! ;)
So I made Isa’s & Terry’s Pumpkin Chocolate Chip cupcakes from Vegan Cupcakes Take Over the World, and topped them with their cinnamon glaze.
I even put them in Halloween-themed cupcake liners! I know this is a silly number of photos, but they’re just so pretty. Oh, and delicious. Tiny bat-wrapped morsels of autumnal heaven.
And I finished carving one of my pumpkins!
Yay! I love Halloween!
We had some friends over for pumpkin carving and dinner tonight. It was fun, beautiful, and nourishing in many ways. We made jack o’lanterns, ate pumpkin cookies, watched the Powerpuff Girls, loved on their baby while getting to know their teenager, and deeply enjoyed every minute of it.
My kid guts his gourd.
My huzbean guts his.
Our friends brought over some Field Roast Italian sausages and chunks of roasted butternut squash. I roasted up two Delicata squashes we had in the fridge, and I turned it all into a delicious soup.
Gorgeous roasted Delicata squash. Yeah, I totally left a sticker on one during roasting. Whoops.
Squash and Italian Sausage Soup!
Preheat the oven to 400 degrees F. Lightly coat the squash halves with 2 teaspoons of the oil. Season the inside with salt and pepper and place cut-side down on a baking sheet. Bake until very tender, about 45 minutes – check the Delicatas at 30 minutes, as they may roast more quickly. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
Heat the remaining oil in a large soup pot over medium-high heat, and add the sausage. Cook until golden brown, breaking up with a wooden spoon. Add the onions and cook, stirring, until the onions are wilted and starting to caramelize. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash, broth, and water, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Return to pot, add the cider vinegar, and stir to combine. Add the cream, adjust seasonings to taste, and warm soup if necessary. Serve!
We also had a lovely salad and my favorite seeded baguette.
And a tasty Syrah with a happy bottle!
Me, and the baby, and, uh, a giant tub of Earth Balance. She was so happy to be wearing my Halloween barrette!
Our friends’ teenager’s bat pumpkin.
My husband’s freehanded jack o’lantern.
My kid’s stellar and creepy Joker pumpkin.
<3 <3 <3