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Monday, September 30, 2013

Fall is here

Fall is moving in.  In higher elevations around here, the trees are turning beautiful golds and russets.  Has autumn made its appearance in your area yet?  I enjoy the fall colors and the invigorating feel in the air.  

I found some fall decorating ideas and thought I would share them here for your enjoyment.  Some are small and simple enough for apartments or even a dorm room.  Click on the links below

Use natural elements for fall decorations

Easy Fall Decorating

Fall centerpieces

Next Monday will be the next edition of the Mystery and Crime Fiction Blog Carnival.  If your blog reviewed mystery/suspense books in the last month or so, please submit your blog entry for next month's Carnival here: (
Each October is paranormal mystery month here.  I review books that are of a paranormal flavor during the month.  They will all be mystery or suspense novels and quite often are cozies.  I don't do horror or really frightening, but I wanted to just give you a heads up.  

Also coming up is the Spooktacular Blog Hop.  This will be the third year that I have participated in this large blog hop.  I will be giving away several paranormal mystery books as part of the hop, so stay tuned for that.  

HOW do you enjoy fall in your home?  Any special activities or decorations?  A favorite soup perhaps?  Here is a delicious soup recipe, just because.  :-)

Spicy Pumpkin Soup

    4 Tbsp unsalted butter
    2 medium yellow onions, chopped
    2 teaspoons minced garlic
    1/8 to 1/4 teaspoon crushed red pepper
    2 teaspoons curry powder
    1/2 teaspoon ground coriander
    Pinch ground cayenne pepper (optional)
    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)**
    2 cups of milk
    1/2 cup brown sugar
    1/2 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.

**If cooking gluten-free, use gluten-free broth.


1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Yield: Serves 8.

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