Friday, October 23, 2009

Happy Friday

pureed-butternut-squash-soup in a mug topped with a little sour cream and toasted pumpkin seeds....MmmHmmm
( f.y.i. this soup is very healthy as well as being vegetarian, gluten free, dairy free, if you don't add the sour cream on top and very delicious )

Summers loss seems little, dear, on days like these.
Ernest Dowsen


  1. You'll have to tell me what you put on your seeds to toast them. Sue was going to toast some pumpkin seeds last night - I didn't stay long enough to see how they came out!

  2. If you click on the link for the recipe it gives directions on how to toast your own pumpkin seeds.

  3. Hi Anja, Olivia and Anneke,
    Adrian told me you had your own blog(from Facebook). Have enjoyed your posts very much. Anja- I have a pureed apple and butternut squash soup recipe I make at this time of the year- but I haven't tried toasted pumpkin seeds on it before. Something new to try:) Yesterday I went to a Farmer's Market and purchased some Russian Red Kale, along with leeks, carrots and a rutabaga, and made a yummy Italian winter soup we enjoy.
    Love to all,

  4. Yeah! Hey Aunt Marilyn! so glad you found us!