Happy Halloween

The actual day is finally here! To celebrate the night right, I made pumpkin curry soup, with a blackened grilled cheese sandwich, orange juice, and a pumpkin chocolate chip cookie! It all just came together so nicely. Got to love black and orange!

This is the recipe I used for the soup. Just found it online and I actually didn't have onions or garlic cloves. Instead, I used bell peppers and ginger/garlic paste. It was so simple and tasty.

Ingredients

• 2 tablespoons butter or margarine
• 1 cup chopped onion
• 2 cloves garlic
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 3 cups chicken broth
• 1 (15 ounce) can Pure Pumpkin
• 1 (12 fluid ounce) can Evaporated Milk

Directions

1. MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
2. ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm. 

Then for FHE, we had a Halloween party and I went as a ninja. The idea of having a sword won me over. It was a super fun and easy costume thanks to a friend!

PS This year the Halloween season seemed to last forever and I am definitely ready to move on! Tomorrow the quest for Thanksgiving decorations will begin!