I said I would hop back on with some fall recipes and here I am! Pumpkin it is today!

Tonight I made a great soup. I have to admit that it took a little bravery to try. Not that anything is super unusual about it but I have a hard time mixing savory with sweet. The recipe comes from Edie over at Life In Grace. I came across Edie’s blog a while back when her gorgeous home burned down and the blog community was jumping in to support her and bless her socks off as she rebuilt her families home.  If you have time you should check out more of her blog. I enjoy her blog and she often has great recipes so when I saw her recipe for Chipotle Pumpkin Barley Soup with chicken I knew I had to try it. We love chipotle peppers in adobo so I knew that was a plus and I have been wanting to use barley. I have eaten it but never cooked with it. Although I am not into the fad diets as I mentioned yesterday I am interested in cooking with grains and things that are good for us. So, 2 points for the soup. The drawbacks for me were the cinnamon, nutmeg and honey. I know from making butternut squash soup that it works but for some reason I fight it every time. I can’t wrap my baking brain around those spices being for a savory soup. But, I went with it and it was delicious. It had a nice smokiness from the peppers and I even thought it was yummy enough before I added the cream. Speaking of cream, I substituted half and half but  again I think you can eat it before adding anything at the end!  And the best part, the boys ate it and enjoyed it! Packed with veggies and spice! Click on her blog link above if you want to give it a try!  I served it with a salad and some crusty bread. I tried looking back to confirm but I am pretty sure Edie made up this recipe. Impressive! Sorry, I forgot to take pictures of it but she has a picture that will entice you!  And for you ladies around the world, if you can’t find canned pumpkin but you have access to smaller pumpkin just cut it in half down the middle, roast until soft, scoop out and then puree in a food processor or blender. Then just substitute it for the same amount as the can.

With the leftover pumpkin I made a batch of pumpkin chocolate chip muffins for the boys to have for an after school snack. They were a hit! This is the recipe I used from The Joy of Baking blog! They turned out great and were quick to make. They can also be made into a loaf.