"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

pumpkins for soups

They’re here

I know. You’re buried from all sides with Thanksgiving recipes from every corner.

Ignore them. Make this one.

And trust me, it’s easy and delicious.

Here’s what you need:

  • 4 Tbsp butter
  • 2 medium yellow onions, chopped
  • 1 tablespoon minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp white pepper
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • Pinch ground cayenne pepper (optional)
  • salt to taste
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth (or vegetable broth for vegetarian option)**
  • 1 cups of milk
  • 1/2 cup brown sugar
  • 1 cup heavy cream
**To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

Yeah. And you can make little pumpkin shell bowls for this too if you’re that Martha. I’m not. I used canned pumpkin.

How to assemble after the jump:

Pump it up!


In my new world as a worker bee, any dish that makes a good dinner and a better lunch is a dish that is immediately added into the rotation.

Lebanese chickpea and chicken stew. Roll that around on your tongue for just a moment. Imagine those flavors. Now imagine those flavors once they’ve had a chance to congeal in the fridge for a night or two.

That’s right. It’s even better. And bonus points for every gasp of envy and admiration from your co-workers.

chickpeas in colander, chickpeas orange background

A mess o’ chickpeas

Why did the chickpea cross the road?


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