Wednesday, 13 March 2013

Thanksgiving Brunch with My Daughter

This Thanksgiving was a bit strange, wonderful but strange.   I have said before, that my children are scattered about starting their new lives, my son is in Turkey right now traveling, his twin sister is living in St. Johns Newfoundland.  So how do you celebrate a family meal together when you are so far apart?  By Skype of course!  They ate dinner, and we ate brunch and we enjoyed a meal together, I saw her and her wonderful boyfriend Brad and we enjoyed each others company for an hour.  It made my day.

It is so wonderful to see my children blossoming and becoming the people I knew they would. I give thanks for my family everyday, not just 1 day of the year, but on this Thanksgiving it became even more apparent to me how proud I am of them as we form NEW traditions for years to come.
However, the forming of this new tradition also involved eating in front of the TV screen. Hence the strange serving picture below, oh well a very small sacrifice for a heart full of joy, not a bad trade off, I'd say!!

Pumpkin Carrot Soup

Carrot Pumpkin Soup

Makes 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes


4 carrots, coarsely chopped
3/4 cup pureed pumpkin
5 cups (1.25 L) prepared Epicure's Chicken Bouillon
1 tsp (5 ml) Epicure's pumpkin pie spice
1/2 cup (125 ml) half & half cream
Epicure's Sea Salt, to taste
Italian Parsley to garnish  (optional)
Epicure's Black Pepper, to taste

1. Combine first 4 ingredients in Epicure's 12-cup Multi-Purpose Pot. Simmer 20 minutes, or until vegetables are fork-tender.
2. Blend in a food processor or blender until smooth.
3. Return to the pot. Whisk in cream and season with Sea Salt and Black Pepper. Reheat and serve.

Per Serving : Calories 200, Fat 5 g (Saturated 2.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 27 g (Fibre 4 g, Sugars 6 g), Protein 10 g.

Tips:  For a different, spicier taste, try adding up to 1 Tbsp (15 ml) finely diced Epicure's Crystallized Ginger. or instead of Pumpkin spice add Epicure's Mango Curry Dip, substitute the Cream for Coconut milk (low fat or reg.) add Epicure's Kaffir Lime Leaves 1 or 2 and you have a soup to die for.

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