The answer is a hearty YES! Sunday we went to our very first pumpkin patch! It was so exciting! I couldn’t deny “feeling fall” in hot, sticky Miami; this in of itself is a miracle and I’d like to give a big Hallelujah-Shout-Out!
The bright orange colors, the buttery flavors of pumpkins in the air, crunchy hay on the floor…The setting was perfect.
Being that we have no two-legged kids, we brought our four-legged daughter along for the ride.
This little lady was quite behaved I must admit. She allowed herself to be pawed on by countless kids and she posed for pictures (after, of course, the 500th try). She seems to be just like her momma!
Well, the pumpkin extravaganza was exactly what I needed to brighten my spirits and stir up my autumn inspiration.
We bought our first pumpkin as Husband and Wife…
…and we took our first official Fall Family Portrait…
We were happpppy and like I said, I got inspired! I went home with a dinner plan- PUMPKIN-CARROT SOUP OF COURSE!
In my excitement, I have decided to re-post this spectacular recipe. I hope you all enjoy it again as much as we did!
Blissful Fallings,
Nicki G. The Blissful Wife
I love soups. I admit it…I am putting it out there. I simply love them- almost all of them! Soups are comforting and make me happy on rainy days. They are healthy and soups allow me to hide vegetables for my wonderful, but veggie-hating hubby.
Therefore, when I came across this recipe for Carrot Soup in a Family Circle e-mail, I simply couldn’t resist! And to boot- I get to use my Crock Pot! Woohoo!
*I did tweak the recipe, like I always do…lol…so my ‘tweaks’ are italicized. I also removed some things, so for the full recipe according to Family Circle, please click above.
Ingredients
- 1 medium onion, sliced
- 2 large cloves garlic, peeled and sliced
- 1 1/2 pounds carrots, peeled, trimmed and cut into 3-inch pieces
- 1 box (32 ounces) vegetable broth
- 1 teaspoon of packed brown sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon of Kosher Salt
- Some fresh Thyme ( a couple of small leaves)
- 1/2-pound of fresh pumpkin- depends on your tastebuds- I love pumpkin…and CARROT AND PUMPKIN- OH MY!
Let the Fun Begin:
1. Use the food processor to mince onion and garlic.
2. Scatter onion and garlic over bottom of slow cooker bowl. Top with carrots and pumpkin chunks. Add vegetable broth. (Make sure the broth covers the carrots and pumpkin).
3. Add Thyme to the top.
4. Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
5. Uncover and stir in brown sugar, heavy cream, and salt. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
6. Taste, because a good chef always needs to taste 
.
For my wonderful, yet picky husband to enjoy this soup, IT HAS TO BE GOOD…He had TWO bowls!!
My pictures aren’t always the best, but they truly taste great. Again, this is my take on Carrot Soup- for the original recipe, please go to Family Circle.
