The weather forecast warned us of frosty nights here last weekend.
There was a definite nip in the air while I scurried around the garden,
just knowing that the end of our gardening season was quickly approaching.
There is always so much to do!
It was time to harvest fragrant herbs.
I also gathered big bunches of Annabelle Hydrangeas.
Now all of the harvested flowers and herbs
are hanging from the ceiling
in the ‘Paper Garden’
It brings me such joy to have flowers around me all year long!
As the sun fell lower into the sky,
one last memory of the garden flowers.
So, I carefully clipped one stem of blossoms from each plant
and placed them into a simple, stoneware pitcher.
Containers of pink geraniums found a warm home in the garage.
I quickly covered the mum plants to keep their blossoms a bit longer
as darkness fell upon my Midwest garden.
Not really ready. It always makes me sad to bid the garden farewell.
Jack Frost painted a coat of white over the garden on both Friday and Saturday nights.
Despite the chill, we felt the warm glow of Autumn fun inside.
Sunday afternoon was our annual family Pumpkin Fest!
Heartwarming memories are a key ingredient in our Pumpkin Soup.
We first tasted this wonderful soup three years ago while relaxing with dear friends,
on an Autumn afternoon
at an outdoor cafe in the beautiful Black Forest, in Germany.
A few days later, Sabine taught me how to make Pumpkin Soup
in her kitchen, as her lovely, young daughter, Hannah,
translated the recipe into English for us.
(Herzlichen Dank, liebe Freunde!) ♥♥
We always use a Red Kuri or Hokkaido pumpkin
to make Sabine’s wonderful Pumpkin Soup.
These pumpkins were much harder to find this year.
We searched all of our local markets and the Asian markets nearby.
We finally found organic Red Kuri pumpkins at Whole Foods!
(I might have done a little ‘Happy Dance’ right in the middle of the Produce aisle!) ☺
Oh, you can only imagine the fun
on that special afternoon three years ago!
Three dear friends, wearing aprons,
chopping, stirring, and laughing
in Sabine’s kitchen
while making both
Pumpkin Soup and happy memories!
I couldn’t wait to make Sabine’s Pumpkin Soup for my own family!
You can only imagine my delight as I stirred a big pot of pumpkin soup,
in our own kitchen a few weeks later.
Sabine surprised us with a phone call as I stirred,
answering all of my questions as I made my first Pumpkin Soup!
(What a blessing to have a guardian angel in the kitchen!) ♥♥
Ah, the heartwarming memories of our Autumn in Germany…
now shared with our family here each October.
Our Pumpkin Fest menu
is always a very simple one,
inspired by two of my favorite cooks…
Sabine’s Pumpkin Soup ~ Sabine J. (recipe below)
Sabine’s Pumpkin Soup
1 onion, chopped
4-6 potatoes, cubed
1 Hokkaido pumpkin (or Red Kuri pumpkin)
♥ Put chopped onion and a little margarine in a large, heavy pot.
♥ Cut up the potatoes and add to the pot.
♥ Cut the Hokkaido (or Red Kuri) pumpkin in half. Scoop out the seeds and discard.
Cut the pumpkin with rind into chunks and add to the pot.
♥ Next add a pinch of salt, freshly ground pepper, and a bit of sugar to the pot.
♥ Add boiling water and vegetable bouillon (or organic vegetable broth) to fill the pot.
♥ Boil the soup for 20-30 minutes, until the potatoes are soft.
♥ Puree the soup until creamy and taste.
♥ A bit of cream can be stirred into the soup at the end, if you like. Mmmmm! Enjoy!
♥ Guten Appetit! ♥
Do you plan any traditional Autumn activities
when the frost is on the pumpkin?
Hope you will share…
Wishing you a wonderful October weekend!