Happy Thanksgiving Canada & Happy 10 Months to our little Loves!

Every year we celebrate Canada's Thanksgiving, since my husband is Canadian.

I started the tradition of making pumpkin soup for it since we then also celebrate America's Thanksgiving and have turkey. The pumpkin soup became an instant hit cause I serve the soup inside individual roasted pumpkins. This year however I decided to serve the soup in one large pumpkins since I now have twins and my time is not my own anymore!

I am especially excited about this years soup because every year I tried different recipes and this year I combined two recipes and it turned out the best it's ever been!

I also wanted to include this post about Pumpkin Soup in a Roasted Pumpkin for the PinterTest Kitchen Link Up on the Keeping Up with the Johnsons blog & The Sweet Saturday Link Up on The Gingerbread Blog! I didn't find my recipes on pinterest but I didn't want that to stop me! This recipe has been years in the making. Enjoy!

I saw this wine Clos Du Bois Cabernet Sauvignon on Rachel Ray and had to try it...

It was delicious! It went perfectly with my pumpkin soup, it had blackberry and plum flavors. Perfect for our Fall meal!

We also got Schlafly Pumpkin Ale, I'm not a beer person but the guys in my family are and they loved this beer!

This salad was AMAZING!!! Especially for fall! You may think those are apples in the salad but they aren't, they're red pears! Along with candied pecans, parmesan cheese and a dressing that includes maple syrup...makes me love fall even more just mentioning all the ingredients!

This is a Tyler Florence recipe and you can get it here.

Like I mentioned before, this was the best recipe yet! Plus it is in a roasted pumpkin...doesn't get any better than that! I'll have the recipe listed at the end of this post. I recommend EVERYONE makes it at least once in your life! I took a combo of a couple of recipes and combined them...took a chance and it paid off! This will be the one I make for now on! And the white dollop in the soup is Curried Creme Fraiche. It made the soup that much more delicious!

Pumpkin pie was delicious and a fall favorite. But I didn't make it...Hy Vee was kind enough to write "10 Months" on it so we could celebrate our babies! Can't believe they are already 10 months. Makes me a bit sad.

And of course it wouldn't be one of my blog posts if I didn't include pictures of my babies and cute nephew! Holly wore her pumpkin tutu in honor of all the pumpkinness in the meal!

Now, on to the recipe!

For the Pumpkin Soup: 1 large pumpkin 1 tsp ground cinnamon 1/2 tsp ground cumin 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/4 tsp cloves 2 1/2 tsp salt 3/4 tsp black pepper 4 tbsp unsalted butter 1 tbsp olive oil 2 large yellow onions, chopped 5 cloves garlic, chopped 1 Yukon Gold potato, peeled and diced 3 (15 oz) cans pumpkin 6 cups (48 oz) chicken or vegetable stock 1/2 cup heavy cream 1/2 cup brown sugar

For the Curried Creme Fraiche:1 cup creme fraiche or sour creme 1 tsp curry powder 1 tsp brown sugar large pinch salt

For the Pumpkin Soup: Preheat the oven to 375 degrees. Prepare the pumpkin by cutting off hte top, scooping out the seeds, but not carving the face! In a small bowl combine ground spices with 1/2 tsp salt and 1/4 tsp pepper. Sprinkle this mixture into the pumpkin cavity. Cut 1 tbsp butter into bits and also put in the pumpkin cavity. Replace pumpkin tops and place pumpkin in a shallow roasting pan. Roast for 40 to 50 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside. Prepare the soup while the pumpkin is roasting. Heat the remaining butter and olive oil over medium high heat in a large pot. Add onions and remaining salt and pepper and cook until softened. Add garlic and cook 2 minutes. Add diced potato, pumpkin and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes are soft. Pour soup into the food processor. Return to pot. Whisk in the cream and brown sugar.

Linking up my Pumpkin Soup with: