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

4 comments:

  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!

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

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  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,
    Marilyn

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

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