Feel Free to Pin & Share ♥ Emma Rae Thomas + The Deco & Bloom Team

Feel Free to Pin & Share: Prudy Blank + The Deco & Bloom Team

“And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plentie.” -Edward Winslow, the year 1621 in Plymouth, Massachusetts

Hello Friends!

Imagine my delight when I received an email not too long ago from Emma + The Deco & Bloom Team, asking me if I would be interested in writing for their new food column Deco & Bloom’s Holiday Kitchen!  

There couldn’t be a more perfect time to launch this wonderful column than the time of year for celebration, reflection, thankfulness, and excitement for what’s to come…

The moment that I flip the calendar to November, Thanksgiving comes to mind, and those thoughts stay there until the very last crumb of turkey, stuffing, and pumpkin pie have vanished!

Amid the hustle and bustle that this time of year brings, I try to keep Thanksgiving the one holiday that is laid back,  calm, and thankful. Even that, however, has become increasingly difficult with the excitement for Black Friday, and my adult children scrambling to eat and run on Thanksgiving Day!

It makes me wonder what the Pilgrims and Native Americans would think of our traditions today.  

While they didn’t partake in what is the traditional feast of Americans today, I can just imagine the colony bustling with eager families preparing their meal, ready to fill their bellies, most likely with stews, venison from the Native Americans, fish, squash, pumpkin, cranberries, and the fruit that was native to that specific area at the time.

Thankful for what they had, right at that very moment, with faith and hope for those uncertainties in the future.

Maybe it’s a lesson for all of us… to be thankful for what we have, right now, right at this very moment.

To take that one day of celebration, enjoy and feast with the people we love.  

 

Pumpkin Soup  (1)

Feel Free to Pin & Share: Prudy Blank + The Deco & Bloom Team

As a part of our Thanksgiving feast this year, I’ll be introducing a new tradition to our table…pumpkin soup.

I had never tasted pumpkin soup, until this past spring. 

When that first bowl was put in front of me, I smiled, and politely thanked my host.

Inside I was disappointed, and hesitant to even try it.

Pumpkin soup?  The thought of sweet pumpkin pie as a soup went through my head, and it wasn’t appetizing at all.

Not. One. Bit.

…And then I took my first taste.

Savory.

Nutty.

Delicious.

Pumpkin             Soup  (1)

Feel Free to Pin & Share: Prudy Blank + The Deco & Bloom Team

And I knew…

I knew that this soup would be simmering on my stove many times over until I got it just right.

It was fate.

…And now I can share my new found love with you!

Pumpkin Soup 1 (1)

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With a hint of a pumpkin background, this creamy soup has a rich flavor of potatoes, corn, bacon, and pumpkin seeds, with a little kick of white black pepper.  

A savory soup, perfect as a starting dish for your Thanksgiving feast, or just a quick and easy “stick to your ribs” meal for the upcoming winter months!

I am truly honored to be here, and so very grateful to my new friends at Deco & Bloom for this wonderful opportunity, and such a very warm welcome to their team! I look forward to the upcoming year and all that it has to bring month to month, season to season, and from my oven to yours! I can’t wait to get to know each and every one of you, my new found readers…one of the many things I have to be thankful for this season.

I feel blessed.

What are you grateful for this year? Let’s just stop for one day, and count the ways. Let us know in the comments below for a chance to win our monthly drawing!

Wishing you a calm, peaceful, and a very Happy Thanksgiving!

With Much Love,

Prudy Blank + The Deco & Bloom Team

(Visit My Personal Blog Here)

Pumpkin          Soup (1)

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Pumpkin Bacon Potato Soup - Deco & Bloom's Holiday Kitchen
Serves 8
Pie Pumpkins are an optional, yet fun way to serve the soup! Top with 1/4 cup topping, and drizzle with warmed heavy cream.
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The Soup
  1. 3 tbsp butter
  2. 1 cup spanish onion, chopped
  3. 4 cloves garlic, minced
  4. Leaves from three sprigs fresh thyme (about 1 tsp)
  5. 1 1/2 tsp salt
  6. 1/2 tsp ground black pepper
  7. 3/4 tsp white pepper
  8. 1/2 tsp poultry seasoning
  9. 1/2 tsp ground sage
  10. 3 large potatoes, cubed
  11. 1 32oz box chicken stock
  12. 1- 15oz can solid pack pumpkin
  13. 1/2 cup heavy cream
  14. Salt and pepper to taste
The Topping
  1. 4 slices bacon, fried crisp, grease reserved
  2. 1/2 cup onion, diced
  3. 1 stalk celery, chopped
  4. 2 cloves garlic, minced
  5. Leaves from three sprigs fresh thyme (about 1 tsp)
  6. 1 cup diced potatoes
  7. 1 cup whole kernel corn (frozen or fresh)
  8. 1/4 cup shelled pumpkin seeds
  9. 1/4 tsp salt
  10. 1/2 tsp ground black pepper
  11. Heavy Cream for garnish
The Pumpkin Bowls
  1. 8 Small Pie Pumpkins (look for pumpkins that will hold about 1 cup of soup)
  2. 8 tsp butter
  3. Salt and Pepper to Taste.
The Soup
  1. Melt the butter in a saucepan over medium heat.
  2. Add the onions, and sauté until translucent, about five minutes.
  3. Add the garlic, thyme leaves, black pepper, white pepper, poultry seasoning, and sage, and sauté for about two minutes.
  4. Add the potatoes and chicken stock, and bring to a simmer.
  5. Continue to simmer until the Potatoes are fork tender.
  6. Using an immersion blender carefully cream the potatoes and chicken stock in the saucepan.
  7. Stir in the pumpkin and heavy cream.
  8. Salt and pepper to taste.
The Topping
  1. In a medium frying pan, cook the bacon until crisp.
  2. Remove the bacon to a paper towel lined plate, and reserve the grease in the pan.
  3. Once cooled, break the bacon into small pieces, and set aside.
  4. Add the onion and celery to the bacon grease in the pan, and sauté until celery is tender, and onions are translucent, about five minutes.
  5. Add the garlic, thyme, and potatoes to the onions, and continue to sauté until the potatoes are browned and tender.
  6. Stir in the bacon, corn, pumpkin seeds, salt, and pepper.
  7. Continue to cook until the corn is heated through.
  8. Add more salt and pepper to your desired taste.
The Pumpkin Bowls
  1. Preheat oven to 350 degrees.
  2. Slice the top off of the pumpkins, and using a spoon, clear the seeds from the inside, slicing the seeds from the top as well.
  3. Add one teaspoon of butter into each pumpkin, and season with salt and pepper.
  4. Place the cleaned pumpkins and their tops on two baking sheets sprayed with vegetable spray.
  5. Bake for about one hour, or until the inside of the pumpkin is fork tender.
  6. Remove from oven, and serve the soup in the warm pumpkins.
Notes
  1. Take care not to pick the baked pumpkin tops up by their stems. The stems will break free from the pumpkin top. If that happens, it’s no big deal! They’re just for looks only!
Deco & Bloom http://decoandbloom.com/

 

 

Feel Free to Pin & Share: Prudy Blank + The Deco & Bloom Team