A Not-At-All Basic Guide to Loving Pumpkin

For all of you orange-obsessed (and for those of you who aren’t…beware, you might just have a change of heart). All of your pumpkin beauty/food DIY needs below…

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FP Awakenings: Awaken with Food

This week, consider the power of nutrition to shape your day from its start…

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Grain-Free & Dairy-Free Pumpkin Pie

The holidays are such a wonderful time of year, a time to gather with family and friends to give thanks and appreciate one another.

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Spicy-Sweet Roasted Pumpkin Seeds

Candle-lit pumpkins flicker from every doorstep, tissue-paper spirits haunt the nearly barren branches of sidewalk trees, talk of costumes and candy flutter through the air… yes, these signs can only mean one thing: All Hallows Eve has finally arrived. Read More

DIY Day Of The Dead Planters

Day of the Dead is a Mexican holiday that takes place the day after Halloween, November 1st, and one of the most recognizable symbols of the holiday is the sugar skull.  Traditionally made of sugar, these colorfully decorated skulls would be used to adorn alters made in remembrance of deceased friends and family or left as gifts to those still living in celebration of the holiday.  I think it’s a really cool tradition, and I’ve always just loved the look of the sugar skulls with their contradictory, almost cheerful look. They also make great decorations this time of year, and I was inspired by these to paint planters and pumpkins to look like sugar skulls! Read More

Mamma’s Pumpkin & Pear Curried Soup

Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)

Ingredients:

1 Medium Sweet Onion – Chopped

1/2 Lb Carrots – Chopped

1 Large Yukon Gold Potato – Cut into 1/2″ cubes

1 Tbsp Sesame Oil

1/8 Cup Olive Oil

1/2 Liter of Vegetable Stock

2 Ripe Pears

16oz Pear Nectar

2 – 29oz Cans of Pureed Pumpkin

3/4 Cup Dark Brown Sugar

3 Cups of Nonfat Greek Yogurt

3 Tsp Curry Powder

3/4 Tsp Gara Masala

Salt to taste

Toasted Pumpkin Seeds/Sesame oil for garnish

Directions:

Place onions into a large pot with sesame and olive oils to saute.

As they begin to turn translucent, add in carrots & potato.

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When the carrots and potatoes are soft, remove from heat.

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Slice pear, and add into sauteed vegetable mix.

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Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.

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Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.

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Pour into a serving bowl, and stir in yogurt.

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Garnish with toasted pumpkin seeds and sesame oil, then serve!

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