I really wish California would decide whether it’s summer or fall here. Today it’s about 90 degrees out and just yesterday it was a cool 70. I am so confused as to what to wear, what to make for dinner and if it’s too early, or not, to start making savory soups! I thought the weather in Chicago was crazy but it’s a surprise day to day here. Speaking of Chicago, did you all see that Cubs win last night? Good for them! I haven’t seen my husband this excited since they made it to the playoffs eight years ago! I came home to him in full Cubs gear last night (potholder included) and a fresh baked Chicago-style pizza. I could get used to this…. that is until the Cubs meet the Red Sox in the future… haha!!! 

Gosh have I been busy lately. Sorry for the lack of posts but I didn’t just want to blab about nothing… like talking just to hear yourself make noise! I’ve been teaching a ton of chair yoga and I even started teaching a 93-year-old man named Arthur yoga in his wheelchair. My job is so rewarding I swear I would’t change professions for anything! I also attended my third Bubbly Fest with my girlfriends Jamie and Jennifer last weekend and drinking in the sun, in the daytime, always wipes me out… but it was SO much fun! Now it’s time to get back to blogging and cooking!

Born and raised a New Englander, I love the fall weather, the foliage, Halloween, the Charlie Brown TV special “The Great Pumpkin” and the food! Pumpkin and squash are my go-to during the season and my slow cooker sure does get a lot of use. It’s so easy to cook a soup while I’m out teaching, walking dogs and what not… only to come home to amazing aromas pouring out of the crockpot. Today I’m going to share with you my favorite pumpkin soup recipe that is creamy, rich and filling and guess what…. it’s totally VEGAN! Who knew a soup could taste so good without the heavy cream and chicken broth? Me! That’s who! And I’ve also included an easy-peesy slow-cooked Pumpkin Apple Butter recipe that I use to spread on toast, or to dip with veggies or as a garnish.

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Slow-cooked Pumpkin Apple Butter- makes 4 medium Mason Jars 

Ingredients:

-2 small sugar pumpkins or 2, 13oz. cans of Libby’s pumpkin puree

-4 Granny Smith apples

-1 T each of cinnamon, nutmeg and apple pie spice

Directions:

1. Preheat the oven to 350. If you are using fresh pumpkins, you’ll need to roast them first on 400 degrees and then scoop out the insides.

2. Chop up the apples and add them, as well as the fresh pumpkins or puree, to your slow cooker.

  

3. Add the spices on top.

4. Cook on low for 4 hours, stirring occasionally (if you are home!)

5. Let the butter cool and then place in your blender to smooth out the mixture.

6. Place in Mason jars without the lids, in your refrig overnight. I didn’t go through the full canning process since I’m planning on eating this stuff fast and giving it to friends too.

 

7. Tie some cute tulle and a ribbon around the jar and present… or eat!

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The Great Pumpkin Soup- makes one large crock-pot full that you can freeze for later use

Ingredients:

-2 small sugar pumpkins

-3 cloves garlic

-1/2 tsp ginger

-1/2 tsp nutmeg

-1 1/2 cups organic veggie broth

-1/3 cup unsweetened coconut milk

-3 stalks of celery

-2 small apples (I used Macintosh)

-1/2 red onion

-salt and pepper to taste

-mint for garnish

Directions:

1. Preheat oven to 350. Cut the pumpkins in half and scoop out the seeds. Save them for pepitas later on!

   

2. Put the pumpkins cut-side down on a baking sheet and bake for one hour or until brown and soft.

3. Chop up the onion, celery, apples, and add to slow-cooker with all the spices, chicken broth and coconut milk.

4. When the pumpkin is cooked, scoop out the insides and add to the slow-cooker.

5. Cook on low for 4 hours or until it is bubbling and soupy like.

5. Puree the pumpkin soup mixture in your blender and add a sprig of mint on top. Enjoy!

  

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Before I go, I need to catch you up on what I’ve been reading! Thanks to my Ma, I picked up Kristin Hannah’s The Nightingale and I’m enjoying the writing style and the boldness of the characters during the war when the Nazi’s began to occupy France. I’m half way through but I can tell you now, I love it no matter how the story ends! You also MUST check out Jenny Lawson’s second novel Furiously Happy… if you didn’t read her first, Let’s Pretend This Never Happened, A Mostly True Memoir, than I suggest you check it out too! I’m currently listening to the audio and I love how ridiculous she is! Her Texan life stories are fun, crazy and unbelievable, and the fact that she suffers from severe anxiety and depression make it all the more entertaining since she’s able to spin a positive light on her disorders.